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Updated: Jan 9, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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多种谷物融入小麦粉:复合面包的营养成分,面团风病学和感觉特征

Farooq Hafeez1, Muhammad Tauseef Sultan2, Hassan Raza2

  • 1College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Resources and High-Value Utilization Zhejiang University Hangzhou China.

Food science & nutrition
|December 1, 2025
PubMed
概括

这项研究探讨了使用小谷物如麦和大麦的复合面包配方,发现它们增强了营养价值和感官吸引力. 部分替代高达25%的创建更健康的制品,促进适应气候的作物.

关键词:
复合面粉是一种复合面粉.面团类风湿学 面团类风湿学小小的谷物 小小的谷物多粒面包是多粒面包中的一种.营养强化 营养强化营养价值 营养价值 营养价值

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