CAJ | 학술논문

以高筋面粉和杂粮面粉（豆面、高粱、荞麦）为主要原料，按不同添加比例把三种杂粮添加到高筋粉中，制成不同杂粮含量及不同种类的杂粮面包。对不同杂粮面包进行了感官评价（包括色泽，香味，口感）及理化指标（蛋白质、粗纤维、粗脂肪、灰分和水分含量）的测定。结果表明：含量为40％的高粱面包感官评价好于其它杂粮面包，添加了高粱面粉的杂粮面包粗纤维含量均较高，荞麦面包灰分和水分含量均较高，且与其它面包呈极显著差异（p＜0．01）。
이고근면분화잡량면분（두면、고량、교맥）위주요원료，안불동첨가비례파삼충잡량첨가도고근분중，제성불동잡량함량급불동충류적잡량면포。대불동잡량면포진행료감관평개（포괄색택，향미，구감）급이화지표（단백질、조섬유、조지방、회분화수분함량）적측정。결과표명：함량위40％적고량면포감관평개호우기타잡량면포，첨가료고량면분적잡량면포조섬유함량균교고，교맥면포회분화수분함량균교고，차여기타면포정겁현저차이（p＜0．01）。
In this paper ,sensory evaluation (color ,flavour ,taste) and chemical index (content of protein ,fiber ,fat ,ash and moisture) of mixed‐grain bread which was made by cereal flours ,which as variety content raw material added to the powder .The results showed that :through comprehensive analysis of the sensory evaluation of cereal bread w hich sorghum pow‐der added 40% was higher than others ,fiber content was higher of breads which added sor‐ghum flours were higher than other cereal breads .ash and moisture content of buckwheat bread were the higher ,which had significant differences (p<0 .01) with pure flour .