| 番茄红薯面包的研制 |
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| 引用本文： | 田芳. 番茄红薯面包的研制[J]. 食品科技, 2005, 0(6): 28-30 |
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| 作者姓名： | 田芳 |
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| 作者单位： | 廊坊食品工程学校,廊坊,065000 |
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| 摘 要： | 重点探讨番茄红薯面包的生产工艺及配方,添加番茄红薯后经二次发酵,生产出优质的番茄红薯面包,不仅改善面包的色泽及口味,而且使面包集营养、保健功能于一体,可作为一种保健食品。
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| 关 键 词： | 番茄 红薯 面包 工艺条件 保健食品 |
| 文章编号： | 1005-9989(2005)06-0028-03 |
| 修稿时间： | 2005-01-04 |
Study on the bread with tomato and sweet potato |
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| Tian fang. Study on the bread with tomato and sweet potato[J]. Food Science and Technology, 2005, 0(6): 28-30 |
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| Authors: | Tian fang |
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| Abstract: | This text emphasized to inquiry into the processing optimization and formulations of the bread with tomato and sweet potato, adopt to ferment two times, produce the tomato sweet potato bread of the best quantity, not only improved the color and luster and tastes of the bread, but also make the bread gather the nourishment and the health-care function in the integral whole, can be a kind of health-care food. |
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| Keywords: | tomato sweet potato bread technical conditions health-care food |
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