【摘要】 为增强面包的营养与保健作用,在制作过程中加入玉米花粉,经过二次发酵和焙烤,研制出具有花粉清香和发酵香味的花粉面包。花粉面包的最佳生产工艺务件是:酵母添加量2%,糖添加量10%,发酵时间6h,玉米花粉添加量3%。更多还原

【Abstract】 To enhance nutritional value and health functions of bread, corn pollen were added into dough to produce pollen bread through two -step fermentation and baking. The pollen bread was produced with particular aroma from fermentation and pollen. The optimized formula was 2% yeast, 3% corn pollen and 10% sucrose. The dough was fermented for 6 hours.更多还原