用奶酪粉提高面包质量:一种可持续的解决方案

Diana Fluerasu Bălțatu1,2, Christine Neagu1,2, Sylvestre Dossa1,2

  • 1Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania.

PubMed
概括

乳清粉可以增加蛋白质和矿物质,同时减少碳水化合物. 最佳的5-10%含量平衡了营养效益与可接受的面团特性和感官质量.

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