| 苜蓿素在面包中的应用研究 |
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| 引用本文： | 翟爱华,陆庆明. 苜蓿素在面包中的应用研究[J]. 农产品加工．学刊, 2005, 0(8): 68-69 |
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| 作者姓名： | 翟爱华 陆庆明 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 基金项目： | 黑龙江省农垦总局科研项目 |
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| 摘 要： | 将苜蓿素添加在面包中,通过正交实验分析,确定了其最佳用量。实验表明,苜蓿素可以添加在面包中,使面包的蛋白质含量大大提高。虽然苜蓿素的添加会降低面包的烘焙品质,但通过加入其他原料可以得到改善。在面包中添加苜蓿素的最大量为2%。
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| 关 键 词： | 苜蓿素 面包 品质 |
| 文章编号： | 1671-9646（2005）08-0068-02 |
| 收稿时间： | 2005-08-26 |
| 修稿时间： | 2005-08-26 |
Applicative Study on Medick Sativa in Bread |
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| Zhai Aihua,Lu Qingming. Applicative Study on Medick Sativa in Bread[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(8): 68-69 |
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| Authors: | Zhai Aihua Lu Qingming |
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| Abstract: | Through the analysis of orthogonal test, the most appropriate amount of medick sativa in bread were decided. The content of protein in bread increases with the adding in of medick sativa. The quality of bread is improved through the adding in others, although the adding in of medick sativa may depress the quality. To make bread good in quality, the best amount of medick sativa in bread is 2 %. |
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| Keywords: | medick sativa bread quality |
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