中国食物与营养2013，Vol.19Issue(6)：35-37,3.
营养粉对面团流变学特性影响研究
Research on the Effect of Functional Nutrition Powder on Dough Rheology Properties
摘要
Abstract
Nutrition powders including tea,pumpkin and shrimp powder were prepared and mixed with wheat flour evenly.The effects of addition amounts of each powder on farinogram and tensile properties of dough were investigated.The results showed that the optimum addition amounts were tea powder 2.0％,pumpkin powder 4.0％,shrimp powder 1.0％,respectively.The dough could not only have good rheology properties,but also could improve the nutritional value.关键词
茶粉/南瓜粉/虾皮粉/面团流变学Key words
tea powder/ pumpkin powder/ shrimp powder/ dough rheology引用本文复制引用
祁斌,周会喜,钟昔阳,姜绍通,郑志..营养粉对面团流变学特性影响研究[J].中国食物与营养,2013,19(6):35-37,3.基金项目
国家863计划项目(项目编号:2013AA102201):国家自然科学基金项目(项目编号:31271931). （项目编号:2013AA102201）
