骨髓营养面粉研究

A Study on the Nutritive Flour Enriched with Marrow Powder

研究了在面粉中强化鲜骨髓粉及其他营养素后的营养、感官评价及面团流变学性质。确定了营养面粉的基本配方，为面粉的强化提供了理论依据。

The nutritive and organoleptic properties of the flour enriched with fresh marrow powder and other nutrients as well as the rheological characteristics of its dough were researched. The basic recipe of the nutritive flour was determined,which provided a theoetical basic for enrichment of flour.