| 大豆蛋白在焙烤食品中的应用 |
| |
| 引用本文： | 孟楠,樊振江. 大豆蛋白在焙烤食品中的应用[J]. 粮食流通技术, 2016, 0(20): 68-69. DOI: 10.16736/j.cnki.cn41-1434/ts.2016.20.025 |
| |
| 作者姓名： | 孟楠 樊振江 |
| |
| 作者单位： | 漯河食品职业学院,河南 漯河,462000 |
| |
| 摘 要： | 我国大豆制品质量飞速提升,但大豆蛋白于烘烤食品中的应用仍存在诸多不足之处。本文探讨大豆蛋白在焙烤食品中的应用,并提出实用性应用措施,为烘烤食品中大豆蛋白应用提供参考依据。
|
| 关 键 词： | 大豆蛋白 烘烤食品 功能特性 |
The Application of Soybean Protein in Baked Goods |
| |
| Abstract: | Soybean products quality rapid promotion in China, but the application of soybean protein in baking food still has many deifciencies. This paper discusses the application of soybean protein in baked goods and advances some measures for practical applications as a reference of roasted soy protein in food applications. |
| |
| Keywords: | Soybean protein Baked goods Features |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
