【摘要】 通过焙烤实验，研究了大豆蛋白粉、膳食纤维和品质改良剂对面包制取工艺、焙烤质量的影响。结果表明：在面包中添加５％大豆蛋白粉，６％膳食纤维和０．６％的品质改良剂可生产出高质量的蛋白———纤维粉面包。更多还原

【Abstract】 Baking tests were made on the effects of soybean protein,dietary fibre and quality improver on the technology and final baking quality of bread.The results showed that,using 5% soybean protein mixed with 6% dietary fibre and 0.6% quality improvers the high-quality bread of protein-dietary fibre coule be produced.更多还原