| 元宝枫种仁蛋白强化面包加工技术的研究 |
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| 引用本文： | 李莉,田士林.元宝枫种仁蛋白强化面包加工技术的研究[J].安徽农业科学,2006,34(14):3465-3466. |
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| 作者姓名： | 李莉 田士林 |
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| 作者单位： | 黄淮学院农林科学系,河南,驻马店,463000 |
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| 摘 要： | 对元宝枫种仁蛋白强化面包的加工方法和工艺参数进行了研究。结果表明:加工出的面包蛋白质含量比对照鲜重提高了49.3%,干重提高了73.9%;其感官指标和理化指标均优于我国面包质量。
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| 关 键 词： | 元宝枫 种仁 比容 蛋白质 |
| 文章编号： | 0517-6611（2006）14-3465-02 |
| 收稿时间： | 04 13 2006 12:00AM |
| 修稿时间： | 2006-04-13 |
Study on the Processing Technique of the Bread with the Protein form the Kernel of Silver Piece Maple Tree |
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| LI Li ,et al.Study on the Processing Technique of the Bread with the Protein form the Kernel of Silver Piece Maple Tree[J].Journal of Anhui Agricultural Sciences,2006,34(14):3465-3466. |
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| Authors: | LI Li |
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| Institution: | Huanghuai University,Zhumadian, Henan 463000 |
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| Abstract: | The processing technique and parameter of the bread with the protein from the kernel of silver piece maple tree were studied.The result indicated the protein content was raised by 49.3 % and 73.9 % in fresh weight and dry matter,respectively,compared with the CK.The physical and chemical index surpassed that of the local. |
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| Keywords: | Kernel of silver piece maple Specific volume Protein |
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