馒头的营养配方研究

A Study of Nutritional Formula on Staple Food - Steamed Bread

对中国传统主食食品—馒头的营养配方做了研究,表明在馒头的制作中加入不同的营养添加物,能够增加馒头的营养与质量,使馒头变成营养库。对添加量进行比较,从中得到几种合理的配方,给生产者提供一个合理生产的依据。

In this paper we made a study of nutritional formula on Chinese traditional staple food - steamed bread, which indicated that if putting some different kinds of additives into the steamed bread during the process of making, we can prospect the end products a greater nutriment and a better quality, which turns into a storehouse of the nutriment. According to the comparison of the additives quantity, we gained a few reasonable formulas, which can provide some dependencies for the producer.