摘要
对黑玉米粉在面包生产中的应用进行了试验研究。结果表明,随着黑玉米粉添加量的增加和黑玉米粉颗粒的减小,面包质量均有不同程度的下降;黑玉米粉的添加量应控制在一定范围内,细度为50目、70目和90目的黑玉米粉的添加量分别不能超过面粉重量的8%,7%和7%。
The application of black corn flour in bread production was studied The result indicated that bread quality was reduced to different degrees, with increased amount of black corn flour and decreased grain size The addition of black corn flour for 50, 70 and 90 meshes could not surpass 8%, 7% and 7% of flour weight respectively
出处
《河北职业技术师范学院学报》
2003年第1期12-15,共4页
Journal of Hebei Vocation-Technical Teachers College
