| 超微红枣浆对面包质量的影响 |
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| 引用本文： | 纵伟,赵光远,李国峰. 超微红枣浆对面包质量的影响[J]. 安徽农业科学, 2006, 34(20): 5178-5179 |
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| 作者姓名： | 纵伟 赵光远 李国峰 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 研究了超微粉碎红枣浆添加量对面包质量的影响。结果表明,添加5%的超微粉碎红枣浆对面包的质量无不良影响,并具有一定的保健作用。
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| 关 键 词： | 超微粉碎 红枣 面包 |
| 文章编号： | 0517-6611（2006）20-5178-02 |
| 收稿时间： | 2006-06-23 |
| 修稿时间： | 2006-06-23 |
Effect of Ultra-micro Jujube on Quality of Bread |
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| ZONG Wei, et ai. Effect of Ultra-micro Jujube on Quality of Bread[J]. Journal of Anhui Agricultural Sciences, 2006, 34(20): 5178-5179 |
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| Authors: | ZONG Wei et ai |
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| Affiliation: | School of Food and Biotechnology Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002 |
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| Abstract: | To manufacture the jujube bread,the effect of ultra-micro jujube used on the improvement of bread quantity was studied.The result showed that 5 % of ultra-micro jujube was a good addition and had certain health care function. |
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| Keywords: | Ultra-micro Jujube Bread |
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