摘要
采用４％、８％和１２％的全脂大豆粉取代小麦粉，对面包生产和营养品质进行分析研究。结果表明，添加全脂大豆粉的面包蛋白质、脂肪、矿物质元素和必需氨基酸含量明显增加，营养增补效果明显，面包营养品质得到显著改善。
The effcts of full—fat soybean flour fortification on the nutrient quality of bread were studied.The results showed there was a significantly increased in protein content,fat content,mineral content and essential amino acid content when soybean flour fortification was increased from 4% to 12%;the nutrient quality of bread was improved significantly.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第6期27-29,共3页
Science and Technology of Food Industry
关键词
全脂豆粉
蛋白质
面包
营养品质
full fat soybean
protein
bread
nutrient quality
