Craft principle of vacuum dough mixing was analyzed, it possesses the features of sopping up the water fully, no air obstructing, aggrandizing regiment density and resting dough well.

• 研究分析了真空和面技术的工艺原理,在工艺上具有小麦粉充分吸水、无空气阻隔、面团密度增大、熟化状态佳的特性。