螺旋藻富硒蛋糕和面包的研制  

PREPARATION OF CAKE AND BREAD RICH IN SPIRULINA AND SELENIUM

作　　者：曹健[1] 

机构地区：[1]郑州粮食学院生物工程系,河南郑州450052

出　　处：《郑州粮食学院学报》2000年第1期5-9,共5页Journal of Zhengzhou Institute of Technology

基　　金：河南省科委科技攻关项目!( 981 0 70 0 1 9)

摘　　要：对螺旋藻富硒蛋糕和面包的配方和加工工艺进行了研究 .结果表明螺旋藻富硒蛋糕中螺旋藻、富硒豆芽粉和膳食纤维的适宜添加量分别为 0 75 %、3 %和 10 % .而富硒面包中螺旋藻、富硒酵母的适宜添加量分别为 0 75 %和 2 % ,也可用 2 %的富硒豆芽粉代替富硒酵母达到富硒作用 .This paper studied on the formula and processing technology of cake and bread rich in Spirulina and selenium.Researching results showed that,for cake rich in Spirulina and selenium,the proper contents of Spirulina ,selenium rich bean sprouts and dietary fiber in the cake formula were 0.75%,3% and 10% respectively.As for bread rich in Spirulina and selenium, Spirulina and selenium rich yeast were 0.75% and 2% respectively.Selenium rich yeast could also be substituted by 2% of selenium rich bean sprouts,with ordinary yeast as leaven agent at the same time.

关 键 词：螺旋藻食品 硒 膳食纤维 蛋糕 面包 研制 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202[轻工技术与工程—食品科学与工程]