中文摘要：

对直接发酵法和中种发酵法进行了比较。结果表明，直接法更能够反映样品之间的差异，而中种法则能改善强筋力小麦的面包加工性能。而C—CELL分析结果则表明中种发酵法烘焙的面包内部结构细腻。此外，对两种方法的适用性进行了讨论。

英文摘要：

Compare straight-dough with sponge-dough method for bread-baking was studied in this paper. It showed that the difference among different wheat samples could be reflected better with straight-dough method, while processing property of some flours with too strong gluten could be improved by sponge-dough method. The analyse by C-CELL technology showed that loaves baking with sponge-dough method had finer internal texture. The application of the two methods was also discussed.