| 大豆粉、玉米面强化面包的品质分析 |
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| 引用本文： | 王兰,任顺成,陆耕林,潘胜. 大豆粉、玉米面强化面包的品质分析[J]. 河南工业大学学报(自然科学版), 1987, 0(3) |
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| 作者姓名： | 王兰 任顺成 陆耕林 潘胜 |
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| 作者单位： | 郑州粮食学院粮油储藏系(王兰，任顺成，陆耕林)，郑州粮食学院粮油储藏系(潘胜) |
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| 摘 要： | 本文研究分析了用一定比例的大豆粉、玉米面,单独或混合强化面粉时,对面团的流变学特性和面包的营养价值及品质的影响.
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| 关 键 词： | 大豆粉 玉米面 面团 面包 强化 |
Quality Analysis of Enriched Bread of Soybean Flour and Corn Meal |
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| Wang Lar. Quality Analysis of Enriched Bread of Soybean Flour and Corn Meal[J]. Journal of Henan University of Technology Natural Science Edition, 1987, 0(3) |
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| Authors: | Wang Lar |
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| Abstract: | The following article makes an analytical research into the influence of wheat flour on rheological properties of dough and nutritive value and quality of bread, when it is enriched by soybean flour or/and corn meal in an appropriate proportion. |
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| Keywords: | Soybean flour corn meal dough bread enrich |
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