摘要
以粳米粉为主要原料,研究米粉面包的配方、生产工艺和操作参数,主要探讨了水、食用胶、食盐、白砂糖等在米粉面团中的添加量对面包质量的影响,获得米粉面包合理的生产工艺。
This paper studies operating parameters and the process of manufacturing technology and formula of rice bread. The effects of edible gum concentration, salt concentration, sugar concentration and so on bread quality were carried out. Then, the optimum process of manufacturing technology for rice bread was determined by orthogonal experiments L9（3^4）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第3期129-131,133,共4页
Science and Technology of Food Industry
关键词
米粉
面包
食用胶
rice flour
bread
edible colloid
