【摘要】 为了开拓乳制品市场,增加干酪消费量,试验研究了干酪的添加量对面包品质的影响和干酪面包的配方。结果表明:干酪的使用量对面包品质有一定影响作用,干酪在面包粉中适宜的添加量为2%~6%;通过采用多目标灰色局势决策方法获得干酪面包的合理配方。更多还原

【Abstract】 For expanding the dairy market and increase the cheese consuming,the influence of cheese on the quality of bread and best formulation of the cheese bread were studied.The results showed that adding cheese could affect the quality of bread and adequate amount of cheese was 2%～6% of flour weight.The reasonable formulation of the cheese bread was obtained by the application of the principle of gray situation decision on multiple aims.更多还原