当前位置: 首页 > 文章 > 玉米膳食纤维在面包中的应用 吉林农业大学学报 2002,24 (6) 103-106
Position: Home > Articles > Application of Corn Dietary Fiber in Bread Journal of Jilin Agricultural University 2002,24 (6) 103-106

玉米膳食纤维在面包中的应用

作  者:
张艳荣;王大为;张雁南
单  位:
吉林工程技术师范学院生物与食品工程系;吉林农业大学食品工程学院
关键词:
玉米膳食纤维;面包;品质
摘  要:
采用高压蒸煮法和挤压法对玉米膳食纤维进行处理,研究了不同处理方法的玉米膳食纤维在面包中的应用特性,并通过正交试验分析,确定了适于加入面包中的玉米膳食纤维种类及其在面包中的最佳用量。结果表明:面包中添加7%的玉米膳食纤维(挤压法处理)效果理想,且不增加面包添加剂的用量。此时面包的口感优良,抗老化性较好。
译  名:
Application of Corn Dietary Fiber in Bread
作  者:
ZHANG Yan-rong , WANG Da-wei , ZHANG Yan-nan(College of Food Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; Department of Biology and Food Engineering, Jilin Engineering Technology Teachers' College, Changchun , Jilin 130052, China)
关键词:
corn dietary fiber; bread; quality
摘  要:
In this experiment, characteristics of differently processed corn dietary fiber applied in bread were studied. Through the analysis of orthogonal test, corn dietary fiber handling method and its most appropriate amount in bread were decided. To make bread good in smell and strong in resistance against bread aging, corn dietary fiber needs squeezing out and its best amount in bread is 7% .

相似文章

计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊