摘要
在传统的面包加工工艺中加不同量的红薯泥,采取二次发酵法设计制作工艺,并对面包成品进行品质评分,结果表明红薯泥的加入量为原料总量15%时,面包的品质最优,不仅具有普通面包的色、香、味,而且更具有营养保健功能。
Different amount of sweet potato mud were added in processing the traditional bread by secondary fermentation and grades were given to evaluate the quality of the bread. The results showed that the quality of the bread will be the best when the addition of weet potato mud was 15% which had not only good color, smell and taste, but also rich in nutrition.
出处
《粮油食品科技》
2009年第4期72-73,共2页
Science and Technology of Cereals,Oils and Foods
关键词
红薯
营养面包
二次发酵法
保健食品
sweet potato
nutrition bread
secondary fermentation
health food
