The Effect of Adding Different Miscellaneous Grain Flour on Bread Dough and Product Quality
Millet flour,oat flour,quinoa flour,and sorghum flour were added to traditional toast bread,and the effects of adding four different ratios of miscellaneous grain flour on the quality of dough and bread were stud-ied.Through single factor and response surface experiments,the texture and sensory evaluation of dough and bread products were investigated.The results showed that the optimal amount of four types of miscellaneous grain flour added to bread was 3.5%millet flour,5.0%oat flour,7.0%quinoa flour,and 4.0%sorghum flour.
万方数据
维普
