| 沙枣面包的研制 |
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| 引用本文： | 陈胜慧子,李雅. 沙枣面包的研制[J]. 食品工程, 2011, 0(2): 14-16 |
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| 作者姓名： | 陈胜慧子 李雅 |
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| 作者单位： | 塔里木大学生命科学学院,阿拉尔,843300 |
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| 摘 要： | 以沙枣粉为主要原料,采用二次发酵工艺研制沙枣面包。试验结果表明：沙枣粉添加量占面粉质量的6%为宜,制得的沙枣面包具有淡淡的沙枣香味、良好的色泽与口感。
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| 关 键 词： | 沙枣 面包 二次发酵 |
Preparation of elaeagnus angustifolia L.bread |
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| CHEN Sheng-huizi,LI Ya. Preparation of elaeagnus angustifolia L.bread[J]. Food Engineering, 2011, 0(2): 14-16 |
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| Authors: | CHEN Sheng-huizi LI Ya |
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| Affiliation: | CHEN Sheng-huizi LI Ya(College of Life Science,Tarim University,Alar Xinjiang,843300,China) |
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| Abstract: | In this study,Elaeagnus angustifolia L.powder was taken as raw materials to process bread by second fermentation.The results showed that the quality of bread will be best when the addition of Elaeagnus angustifolia L.powder was 6%,and the product had a faint smell of Eleagnus angustifolia L.,good color and taste. |
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| Keywords: | elaeagnus angustifolia L bread second fermentation |
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