期刊论文

Application of Microcrystallized Dietary Fibre from Soybean in Bread

中文

农产品加工

1671-9646

2010

5

53-55,60

10.3969/j.issn.1671-9646(X).2010.05.015

本校为其他机构

试验选择微晶化的豆渣膳食纤维为原料,通过焙烤试验,对添加豆渣膳食纤维的面包品质进行比较分析,并通过添加适量的面筋粉改善豆渣膳食纤维面包品质.以感官评价为指标,通过正交试验.得出最佳的工艺条件和参数为:豆渣膳食纤维的添加比例6%,面筋粉比例5%,发酵时间45 min,可以得到品质较好的高纤维面包.

The Microcrystallized Soybean Dietary Fibre （MSDF） was used as raw materials, and the bread quality were analyzed by baked experiment. And the qualites of the MSDF bread were changed by adding optimum gluten. The sense values were used as index, the optimum conditions were obtained by the orthogonal test. The results as follows： MSDF 6%,...