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。
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.
出处
《安徽农业科学》
CAS
北大核心
2006年第14期3465-3466,共2页
Journal of Anhui Agricultural Sciences
关键词
元宝枫
种仁
比容
蛋白质
Kernel of silver piece maple
Specific volume
Protein
