| 黑甜玉米面包的工艺研究 |
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| 引用本文： | 王丽梅,李欣,王立江.黑甜玉米面包的工艺研究[J].吉林农业科技学院学报,2009,18(3):9-12. |
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| 作者姓名： | 王丽梅 李欣 王立江 |
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| 作者单位： | [1]吉林农业科技学院办公室,吉林132101 [2]吉林农业科技学院04级食品工程专业学生,吉林132101 [3]吉林农业科技学院教务处,吉林132101 |
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| 摘 要： | 主要介绍了黑甜玉米保健面包的加工工艺过程，通过正交实验确定了该产品的最佳配方，研究了生产中黑甜玉米对面团及面包品质的影响，对容易出现的质量问题进行了分析讨论，同时提出了注意事项。
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| 关 键 词： | 黑甜玉米 面包 加工工艺 |
Study on the Technology of Black Sweet Corn Bread |
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| WANG Limei,LI Xin,WANG Lijiang.Study on the Technology of Black Sweet Corn Bread[J].Journal Of Jilin Agricultural Science And Technology College,2009,18(3):9-12. |
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| Authors: | WANG Limei LI Xin WANG Lijiang |
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| Institution: | 1. Jilin Agricultural Science and Technology College Department of College Office, Jilin 132101, China; 2. Jilin Agricultural Science and Technology College A Student in Grade 04 Class Food Engineering, Jilin 132101. China; 3. Jilin Agricultural Science and Technology College Department of Teaching Administration, Jilin 132101. China) |
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| Abstract: | Mainly introduced the processing technology process of black sweet com bread. By orthogonal experiment, determined the best formula of the product. Studied the effect of black sweet corn on the dough and bread quality in production. Discussed the quality questions that easy to appear, meanwhile, procided some notes. |
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| Keywords: | black sweet corn bread processing technology |
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