摘要
为了提高小麦胚芽的开发利用价值,将经过脱脂的麦胚粉按不同比例添加到面包面团中,通过测定面包的比容、内部硬度及黏附性和进行面包的感官品质评定,确定既能提高面包营养价值又不对面包品质有所影响的最适添加量。经测定结果分析,麦胚粉的最适添加量为3%。
In order to improve the value of development and utilization,the defatted wheat germ of different proportion are added into bread.By surveying and evaluating the specific volume,hardness,adhesiveness and the sense quality,the optimization addition deal of wheat germ is obtained which can boost the nutritive value of bread and moreover not destroy the quality of bread.The analyses indicate that 3% is the best.
出处
《农产品加工（下）》
2012年第2期57-59,共3页
Farm Products Processing
关键词
小麦胚芽
面包
品质
营养
wheat germ
bread
quality
nutrition
