| 苦荞保健面包的研制 |
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| 引用本文： | 胡建平,张忠,姚翠. 苦荞保健面包的研制[J]. 食品工业, 2006, 0(6) |
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| 作者姓名： | 胡建平 张忠 姚翠 |
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| 作者单位： | 四川西昌学院食品科学系 西昌615013(胡建平，张忠)，四川西昌市川兴中学 西昌615021(姚翠) |
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| 摘 要： | 研究在面粉中加入苦荞心粉、苦荞麸粉的面包制作工艺过程。结果表明苦荞粉在发酵前添加为佳,苦荞心粉的添加量为8%,苦荞麸粉的添加量为5%,此工艺改善了面包的口感,延缓了面包的衰老,提高了面包的质量。
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| 关 键 词： | 苦荞心粉 苦荞麸粉 面包 |
Study on Processing of Buckwheat Healthy Bread |
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| Abstract: | The buckwheat flour heart powder,the powder from buckwheat bran in bread production was studied. The results showed adding buckwheat flour before fermentation are more better with buckwheat heart powder adding quantity 8%,buckwheat bran powder adding quantity 5%,the process has improved the texture and quality of bread. |
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| Keywords: | bitter buckwheat heart powder bitter buckwheat bran powder bread |
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