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[中亚各共和国地方品牌面包营养价值的提升]

[Increase in the nutritive value of the regional brands of bread in the Central Asian republics].

作者信息

Makhmudov A

出版信息

Vopr Pitan. 1980 Nov-Dec(6):64-6.

PMID:7467237
Abstract

A possibility of enriching obi-non bread widely spread in Central Asia was studied to show the efficacy of supplementing the bread formula with dry skim milk and pea flower in amounts of 5 and 11% of the flour weight. The use of isolated proteins from cotton plant and sun flower leads to the deteriortion of the amino acid composition of the bread.

摘要

对丰富中亚广泛传播的奥比诺面包的可能性进行了研究，以表明在面包配方中添加占面粉重量5%和11%的脱脂奶粉和豌豆花的功效。使用从棉花植物和向日葵中分离出的蛋白质会导致面包氨基酸组成的恶化。

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