摘要
本文对面包中加入米粉的生产技术作了一些初步探讨，其结果表明：米粉经预处理后，加入酱油，采用间断搅拌的方法，可取得理想的效果。
The processing technique of staple bread adding some rice-flour was initially studied . The results showed that it could get good effect as the rice-flour when you added soy souce in , then stired in disconected mix way.
出处
《食品工业》
北大核心
1996年第6期31-32,共2页
The Food Industry
关键词
面包
米粉面包
工艺
Staple Rice-flour bread Rice Soy sauce Disconected mix
