| 板栗粉在面包中应用的研究 |
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| 引用本文： | 惠更平.板栗粉在面包中应用的研究[J].现代食品科技,2004,20(2):75-78. |
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| 作者姓名： | 惠更平 |
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| 作者单位： | 江苏食品职业技术学院,淮安,223001 |
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| 摘 要： | 通过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量的影响。结果表明板栗粉在5%的用量下,对面包品质具有较好的作用。
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| 关 键 词： | 板栗粉 面包 品质 保健 |
| 文章编号： | 1007-2764(2004)02-0075-030 |
| 修稿时间： | 2004年3月10日 |
Study of the Application of Chestnut Powder in Bread |
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| Hui Gengping.Study of the Application of Chestnut Powder in Bread[J].Modern Food Science & Technology,2004,20(2):75-78. |
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| Authors: | Hui Gengping |
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| Abstract: | The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper. The result showed that optimum of chestnut powder for bread had no bad effect on the properties of bread was 5%. |
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| Keywords: | Chestnut powder Bread Quality Health care |
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