元宝枫种仁蛋白强化面包加工技术的研究

Study on the Processing Technique of the Bread with the Protein from the Kernel of Silver Piece Maple Tree

对元宝枫种仁蛋白强化面包的加工方法和工艺参数进行了研究。结果表明:加工出的面包蛋白质含量比对照鲜重提高了49.3%,干重提高了73.9%;其感官指标和理化指标均优于我国面包质量。

The processing technique and parameter of the bread with the protein from the kernel of silver piece maple tree were studied. The result indicated the protein content was raised by 49.3 % and 73.9 % in fresh weight and dry matter, respectively, compared with the CK. The physical and chemical index surpassed that of the local.