摘要
研究醒发时间、大米蛋白添加量及不同蛋白含量大米蛋白的添加对面包品质的影响。结果表明,添加58.4%的大米蛋白量为2%,发酵时间2 h,对面包的品质无不良影响。
Different time fermenting, different rice protein amount and different rice protein type were used in bread. The result showed that 58. 4% rice protein added in bread, and fermented 2 hours had no harmful effects to the bread quality.
出处
《食品与机械》
CSCD
北大核心
2009年第2期120-122,共3页
Food and Machinery
基金
国家科技部十一五国家科技支撑计划项目(编号:2006BAD05A10)
湖南省科技厅科技计划重大专项预研项目(编号:2007FJ1007)
“863”重大专项(编号:2008AA100801)
关键词
大米蛋白
面包
应用
Rice protein
Bread
Application
