| 小麦胚芽对面包品质的研究 |
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| 引用本文： | 黄娜,于国萍.小麦胚芽对面包品质的研究[J].农产品加工．学刊,2012(2):57-59. |
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| 作者姓名： | 黄娜 于国萍 |
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| 作者单位： | 黑龙江农垦科技职业学院动物科学系;东北农业大学食品学院 |
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| 摘 要： | 为了提高小麦胚芽的开发利用价值,将经过脱脂的麦胚粉按不同比例添加到面包面团中,通过测定面包的比容、内部硬度及黏附性和进行面包的感官品质评定,确定既能提高面包营养价值又不对面包品质有所影响的最适添加量。经测定结果分析,麦胚粉的最适添加量为3%。
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| 关 键 词： | 小麦胚芽 面包 品质 营养 |
Wheat Germ on the Quality of Bread |
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| HUANG Na,YU Guo-ping.Wheat Germ on the Quality of Bread[J].Nongchanpin Jlagong.Xuekan,2012(2):57-59. |
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| Authors: | HUANG Na YU Guo-ping |
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| Institution: | 1(1.Department of Animal Science,Vocational Institute of Technology in Heilongjiang Land Reclamation, Harbin,Heilongjiang 150431,China; 2.College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang 150030,China) |
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| Abstract: | In order to improve the value of development and utilization,the defatted wheat germ of different proportion are added into bread.By surveying and evaluating the specific volume,hardness,adhesiveness and the sense quality,the optimization addition deal of wheat germ is obtained which can boost the nutritive value of bread and moreover not destroy the quality of bread.The analyses indicate that 3% is the best. |
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| Keywords: | wheat germ bread quality nutrition |
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