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。
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.
出处
《吉林农业科技学院学报》
2009年第3期9-12,共4页
Journal of Jilin Agricultural Science and Technology University
关键词
黑甜玉米
面包
加工工艺
black sweet corn
bread
processing technology
