低温脱脂豆粉及其与维生素C协同改良馒头品质的研究  

Study on promoting the quality of the steamed bread with soybean baking flour and vitamin C.

作　　者：肖安红[1] 李学昌[1] 马昌义[1] 

机构地区：[1]武汉工业学院,武汉430023

出　　处：《食品工业科技》2005年第2期91-94,共4页Science and Technology of Food Industry

摘　　要：实验证明,添加适量的低温脱脂豆粉可制作品质优良的 馒头;低温脱脂豆粉可作为改良剂提高馒头和面粉的品 质;低温脱脂豆粉与维生素C对改善馒头品质具有显著 的协同改良作用,可作为良好的馒头品质复合改良剂。lt is proven in the paper that the high quality steamed bread can be made with the proper quantity baking soybean flour. The baking soybean flour can be as an improver to promote the quality of the steamed bread and wheat flour. The baking soybean flour mixed with vitamin C can be a good complex improver to promote the quality of steamed bread remarkably.

关 键 词：低温脱脂豆粉 维生素C 馒头 改良 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]