【摘要】 以芦笋浆、银杏浆为原料,研究芦笋浆与银杏浆的不同比例、不同添加量对面包品质的影响,并分析复合蔬菜面包在7d储藏期间品质的变化.研究结果表明:当芦笋浆与银杏浆的比例为2∶1,且复合浆添加量为8%时,复合蔬菜面包的质构指标、感官指标、营养指标及抗氧化指标均好于对照.更多还原

【Abstract】 Taking asparagus pulp and ginkgo biloba pulp as raw materials,the effects with different proportions and additions on bread quality and its storage changes were studied.The results showed that when the ratio of asparagus pulp to ginkgo biloba was 2∶1 adding with 8%composite pulp,the water mass fraction was 46.5%,the aspect ratio was 0.62,and the flavonoid content was 11.57μg/g.During the storage period,the index of texture,sensory,nutritional and antioxidant of composite vegetable bread were better than the controlled one.更多还原