| 荞麦大豆面包的研制 |
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| 引用本文： | 张怀珠,王立军,毕阳,郭玉蓉.荞麦大豆面包的研制[J].食品工业,2006(4). |
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| 作者姓名： | 张怀珠 王立军 毕阳 郭玉蓉 |
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| 作者单位： | 甘肃农业职业技术学院，甘肃农业职业技术学院，甘肃农业大学食品科学与工程学院，甘肃农业大学食品科学与工程学院 兰州730020，甘肃农业大学食品科学与工程学院，兰州730070，兰州730020，兰州730070，兰州730070 |
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| 摘 要： | 荞麦富含黄酮类化合物、活性蛋白质等成分,大豆不仅蛋白质含量高,而且是全价的,其中的大豆异黄酮、大豆低聚糖等更具特殊功效。以荞麦粉、大豆粉、面包改良剂为主要添加成分,研制荞麦大豆面包,通过正交试验,确定了三者的最佳添加量,即荞麦粉、大豆粉、面包改良剂分别占面粉重的10%、6%、0·8%。
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| 关 键 词： | 荞麦粉 大豆粉 黄酮 面包 |
Processing of Nutritional Bread with Buckwheat and Soybean |
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| Zhang Huai-zhu ,Wang Li-jun ,Bi Yang ,Guo Yu-rong .Gansu Agricultural Vocational Technological Institute.Processing of Nutritional Bread with Buckwheat and Soybean[J].The Food Industry,2006(4). |
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| Authors: | Zhang Huai-zhu Wang Li-jun Bi Yang Guo Yu-rong Gansu Agricultural Vocational Technological Institute |
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| Affiliation: | Zhang Huai-zhu 1,2 ,Wang Li-jun 2 ,Bi Yang 2 ,Guo Yu-rong 2 1.Gansu Agricultural Vocational Technological Institute |
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| Abstract: | The buckwheat contains more flavonoid,active protein etc.Not only does soybean has the high con-tents whole price protein,but its isoflavone,polysaccharide etc.,have also the special effect,research to make the buckwheat soybean bread,by using buckwheat,soybean...was studied.Through orthogonal experimental design,the optimal additive amount of buckwheat,soybean...were determined,namely buckwheat flour 10%,soybean flour 6%,and bread meliorative reagent 0.8% per flour basis. |
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| Keywords: | buckwheat flour soy flour flavonoids bread |
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