木薯酸性淀粉在面包制作中的应用

用发酵法制备了无毒性，乳酸含量高，卫生达标，粘弹性能好的食用木薯酸性淀粉，用其制作面包，不仅成本低，而且在感观性能上完全可以与小麦粉面包相媲美，并且掺入适量豆粉后制作的面包其营养价值高于小麦粉面包，成本也低。

Applying Cassava Sour Food Starch in Bread Making

The sour food starch from the cassava tubers,a kind of breadstuffs,has been produced by the fermentation technology emploied.The analytical results showed that this product was with a good viscoelasticity,and contained a high content of lactic acids.It was also hygienically qualified.Moreover,the qualities of the bread by using this kind of starch as a main breadstuffs,the most important and interesting things investigated,were almost equal to that by using wheat flour as a main breadstuffs.Furthermore the breads made of 80% of this starch and 20% of soybean flour were more nutritive and economical than that made of a common wheat flour.