浓缩杂粮面包预拌粉的研究

面包预拌粉具有可使烘焙食品质量稳定、原料损耗少、使用方便等优点。本文对浓缩杂粮面包预拌粉的配方及添加剂的用量进行了研究,研制出理想的预拌粉。

Pre-blent bread flour can maintain baked food's steady quality, cause less material wastage and can be used conveniently. In this paper, the formula and additives' dosage of concentrated pre-blent bread flour are studied, and a kind of high-quality pre-blent bread flour is developed.