| 大豆馒头的研究 |
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| 引用本文： | 刘素纯,贺武明.大豆馒头的研究[J].食品科技,2003(1):20-21. |
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| 作者姓名： | 刘素纯 贺武明 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,410128 |
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| 摘 要： | 利用现代化微生物发酵技术,将筛选出的能发酵大豆粉的优良酵母菌株,采用老面发酵的方法对全脂大豆粉∶面粉=4∶6混合粉发酵做成馒头。此馒头色泽金黄、口感细腻、香气浓厚、营养丰富,同普通馒头相比蛋白质含量增加了6.69%、铁含量增加了0.013%、钙含量增加了0.052%、磷含量增加了0.132%。
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| 关 键 词： | 大豆粉 馒头 蛋白质 |
| 文章编号： | 1005-9989(2003)01-0020-02 |
| 修稿时间： | 2002年8月26日 |
Preparation of Soybean Steamed Bread |
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| LIU Su-chun HE Wu-ming.Preparation of Soybean Steamed Bread[J].Food Science and Technology,2003(1):20-21. |
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| Authors: | LIU Su-chun HE Wu-ming |
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| Affiliation: | LIU Su-chun HE Wu-ming |
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| Abstract: | With modern micro-biological technology, some excellent yeast strains which can ferment soy meal have been screened, adopting the technology of tradition fermentation, the steamed bread mix with four share the whole soy meal and six share flour. The steamed bread looks golden and tastes deliciousness, rich fragrance and nutrition abundant. Comparing with the common steamed bread, which protein content increase 6.69%,iron content increase 0.013%,calcium content increase 0.052%, phosphor content increase 0.132%. |
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| Keywords: | soy meal steamed bread protein |
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