茯苓面包的研制  

Study on processing of Poria cocos healthy bread

作　　者：程水明[1] 饶东[1] 周国钰[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄冈438000

出　　处：《食品工业科技》2008年第5期180-182,共3页Science and Technology of Food Industry

基　　金：湖北省自然科学基金项目(2006ABA184);黄冈师范学院博士基金项目资助

摘　　要：探讨了在面粉中加入茯苓粉的面包制作工艺过程。结果表明,茯苓粉在发酵前添加为佳,添加量为8%,此工艺改善了面包的口感,延缓了面包的衰老,提高了面包的质量。The processing technology of adding Poria cocos in bread was studied, The results showed adding Poria cocos flour before fermentation were more better with adding quantity 8%,the process had improved the texture and quality of bread.

关 键 词：茯苓粉 面包 发酵工艺 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]