复合红薯营养面粉的研发  

The process of compound and nutritional flour with sweet potato starch

作　　者：段婧[1] 丁婉蓉 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062

出　　处：《陕西师范大学学报（自然科学版）》2009年第S1期54-55,共2页Journal of Shaanxi Normal University：Natural Science Edition

摘　　要：通过长期实验,采用现代先进加工技术提取红薯全粉,并与精选面粉按适合比例混合,在保持红薯原有风味和营养成分的前提下,加工成营养丰富、具有多种保健功能的新型复合红薯营养面粉.实验研究表明,最佳复合营养糕点粉比例为红薯全粉10%,面粉90%.After a long period of research,with the development of modern sweet potato starch, we combine it with the flour by an apt proportion.The modern sweet potato starch can keep the special flavor and nutrients of sweet potato,moreover,the new flour we developed has many advantages that the traditional one doesn't.Detailedly,the best proportion of the new flour using to make cakes is 10%modern sweet potato starch and 90%tradional flour.

关 键 词：面粉 加工 复合红薯营养面粉 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]