| 面包制作的关键工艺 |
| |
| 引用本文： | 卢锡纯.面包制作的关键工艺[J].保鲜与加工,2011,11(3):33-35. |
| |
| 作者姓名： | 卢锡纯 |
| |
| 作者单位： | 辽宁职业学院,辽宁,铁岭,112001 |
| |
| 摘 要： | 面包是人们生活中常食用的方便食品.本文对影响加工面包品质的主要因素和关键工艺进行了概述,为进一步提高面包制品的品质提供参考借鉴.
|
| 关 键 词： | 面包 面粉 酵母 关键技术 |
The Key Technique of Bread Making |
| |
| LU Xi-chun.The Key Technique of Bread Making[J].Storage & Process,2011,11(3):33-35. |
| |
| Authors: | LU Xi-chun |
| |
| Institution: | LU Xi-chun(Liaoning Vocational College,Tieling 112001,China) |
| |
| Abstract: | The bread is a kind of convenient food that people often eat.In this paper,the impact of processing bread quality and key process factors were reviewed,in order to further improve the quality of bread products to provide a reference. |
| |
| Keywords: | bread flour yeast key technique |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
