【摘要】 本研究以海带超细粉为原料研制出海带风味浓郁、口感良好的咸味面包。采用正交试验确定了面包的最佳配比:300目海带粉添加量2%、食盐0.9%、白砂糖7%、面包改良剂0.5%,并探讨了海带超细粉对面包品质的影响。更多还原

【Abstract】 In this study,ultramicrosome kelp powder salty bread which has seaweed flavor and a good taste was developed.The optimal formula which was determined by orthogonal experiment was showed as ultramicrosome kelp powder 2%,salt 0.9%,sugar 7%,bread improver 0.5%.And the effect of ultramicrosome kelp on the quality of bread was discussed.更多还原