摘要
将生产豆腐的副产品豆渣经处理后添加到面包粉中 ,研究其添加量对面包粉粉质和面包质量的影响 ,通过粉质试验和焙烤试验得出最佳添加量为 3%。
The farinograph and bread quality which was affected by the addition of okra were studied in this paper.The optimum of okra obtained experimentally was 3%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第5期31-33,共3页
Science and Technology of Food Industry
