| 小麦胚芽面包的工艺探讨 |
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| 引用本文： | 高翔. 小麦胚芽面包的工艺探讨[J]. 四川食品与发酵, 2005, 41(1): 44-46 |
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| 作者姓名： | 高翔 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 摘 要： | 添加营养丰富的小麦胚芽研制的面包，有效地提高了面包中蛋白质、纤维素、维生素及铁、锌等营养元素含量，使主食面包的营养更加全面、合理，改善了面包的风味和口感，同时也提高了麦胚的综合利用水平。
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| 关 键 词： | 小麦胚芽 营养 面包 |
| 文章编号： | 1671-6892(2005)01-0044-03 |
| 修稿时间： | 2005-02-19 |
Study on the Production Process of the Wheat Embryo Bread |
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| GAO Xiang. Study on the Production Process of the Wheat Embryo Bread[J]. Sichuan Food and Fermentation, 2005, 41(1): 44-46 |
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| Authors: | GAO Xiang |
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| Abstract: | The bread added wheat embrgo had abundant nutrition such as incremental protein,fibre,Vitamin,Fe and Zn.This bread not only improved its flavor and taste,but also made the nutrition overall and reasonable,and the utility level of wheat embryo was heightened. |
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| Keywords: | Wheat embryo nutrition bread |
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