摘要
介绍了米糠营养面包的制作工艺，研究了米糠对面团流变学特性和面包烘焙品质的影响，并对面包改良剂各组分的配比进行了分析探讨。
The processing technique of rice bran bread is introduced ,the effect rice bran on the rhological properties of the dough and the baking quality of bread are studied ,and the proportion of bread amendment is analyzed in detail.
出处
《西部粮油科技》
2001年第2期28-30,共3页
China Western Cereals & Oils Technology
