摘要
以马铃薯代替部分淀粉,以功能性卵磷脂、钙粉为强化剂,生产适合儿童生长发育需要的低脂、高营养、多功能的儿童面包。
This paper introduces a new technological process of potato bread for children. Taking potato instead of a part of starch, functional lecithin and calcium-containing powder as strengthen agents, the potato bread for children is produced, which is a kind of new bread of low fat, high nutritive value and multifunction, suiting growth for children.
出处
《食品与药品》
CAS
2006年第03A期55-57,共3页
Food and Drug
关键词
马铃薯
面包
卵磷脂
钙
工艺
potato
bread
lecithin
calcium
technology
作者简介
王同阳（1972-），男，讲师，在读硕士，主要从事食品方面的教学与研究工作
