摘要
在面包制作时添加不同浓度的菱角粉,通过测定面包的比容,对面包的品质进行综合评分,研究了菱角粉对面包品质的影响.试验结果表明,适量添加菱角粉能改善面包的品质,菱角粉的最佳添加量为5%-10%.
Breads with different amount of water chestnut powder were made, the effects of water chestnut powder on quality of bread were determined by testing the special volume and total quality score. The results showed that the quality of bread was improved significantly by adding water chestnut powder, the optimum proportion of water chestnut powder was 5 - 10%.
出处
《枣庄学院学报》
2009年第5期90-93,共4页
Journal of Zaozhuang University
关键词
菱角粉
面包
品质
Bread
Qualities
Water chestnut powder
