摘要
以面包粉中添加高粱乌米粉为主要原料,研制出营养功能型的高粱乌米面包。通过正交试验得到最佳工艺配方:以面包粉为基数,高粱乌米粉添加量4%,干酵母粉添加量1%,糖添加量9%,发酵时间1.5h。
With the bread flour which be added Sphacelotheca sorghi （Link）Clint powder as the main raw material,to manufactured the nutrition functional broomcorn Sphacelotheca sorghi （Link）Clint bread. By orthogonal test get the best optimum formulation：bread flour as the base,Sphacelotheca sorghi（Link）Clint powder add 4%,the amount of dry yeast powder add 1%,9%of the amount of sugar be added,fermentation time is 1.5h.
出处
《食品研究与开发》
CAS
北大核心
2014年第12期33-35,共3页
Food Research and Development
关键词
高粱乌米
面包
研制
Sphacelotheca sorghi（Link）Clint
bread
development
