| 麦胚在馒头生产中应用的研究 |
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| 引用本文： | 邵秀芝,尹卓容,郭利美.麦胚在馒头生产中应用的研究[J].粮油食品科技,1999,7(3):11-11,22. |
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| 作者姓名： | 邵秀芝 尹卓容 郭利美 |
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| 作者单位： | 山东轻工业学院食工系,济南,250100 |
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| 摘 要： | 本文研究了麦胚用于馒头生产中的处理方法和适宜的配料，改善了馒头的营养价值和感官质量。
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| 关 键 词： | 麦胚 馒头 营养 |
Study on Application of Wheat Germ in Steamed Bread Shao Xiu Bread |
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| Shao Xiu Zhi.Study on Application of Wheat Germ in Steamed Bread Shao Xiu Bread[J].Science and Technology of Cereals,Oils and Foods,1999,7(3):11-11,22. |
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| Authors: | Shao Xiu Zhi |
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| Affiliation: | Shao Xiu Zhi |
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| Abstract: | The managing method and optium additinon of wheat germ were studied insteamed bread production. The defatted or full-fat wheat germ can improve thenutritive value and organoleptic quality of steamed bread. |
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| Keywords: | wheat germ steamed bread nutrition |
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