| 高纤维豆渣面包的研究 |
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| 引用本文： | 陈正宏,於朝广.高纤维豆渣面包的研究[J].食品工业科技,2000,21(5). |
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| 作者姓名： | 陈正宏 於朝广 |
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| 作者单位： | 南京农业大学食品科技学院,南京,210095 |
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| 摘 要： | 将生产豆腐的副产品豆渣经处理后添加到面包粉中 ,研究其添加量对面包粉粉质和面包质量的影响 ,通过粉质试验和焙烤试验得出最佳添加量为 3%。
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| 关 键 词： | 豆渣 膳食纤维 面包 质量 |
Study on high fibre okra bread |
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| Chen Zhenghong et al.Study on high fibre okra bread[J].Science and Technology of Food Industry,2000,21(5). |
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| Authors: | Chen Zhenghong |
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| Abstract: | The farinograph and bread quality which was affected by the addition of okra were studied in this paper.The optimum of okra obtained experimentally was 3%. |
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| Keywords: | okra dietary fiber bread quality |
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