摘要
介绍了黑麦的国内外发展概况 ,黑麦的营养保健特点和功能成分 ,黑麦粉的加工特性 ,黑麦粉与小麦粉混合制作面包的加工工艺和注意事项。
The developments of rye overseas or at home and its nutrition characteristics, functional elements, the processing characteristics of rye flour are introduced. How to make bread by rye flour and wheat flour is introduced.
出处
《粮食与食品工业》
2005年第1期9-11,14,共4页
Cereal & Food Industry
