Adding nutrient componeut such as rich germainum of bean sprout powder and black kerneled rice, using xylitol to substitute sucrose in order to gain nutritious and low sucrose hygienical bread.

• 通过添加富锗豆芽粉、黑米等营养成分，并以木糖醇做甜味剂替代蔗糖实现了面包多营养、低糖和保健的目的。