大豆营养面包的研制

Research and Manufacture of Nutritive Bread by Adding Soybean

大豆经过发芽处理，消除了不良风味及抗营养因子，添加到面粉中制成大豆面包，提高了面包的品质和营养价值。

The unlike flavor and anti-nutritive factors of soybean was removed through geminating process. Adding the processed soybean into the flour instead of milk to produce nutritive bread, so the quality and nutritive value of the bread was improved.