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当前位置: 首页 > 文章 > 大豆膳食纤维对面团流变学特性及面制品品质影响的研究进展 大豆科学 2011,30 (5) 157-161
Position: Home > Articles > Research Advance of Effects of Soybean Dietary Fiber on the Rheological Properties of Dough and Qualities of Flour Products Soybean Science 2011,30 (5) 157-161

大豆膳食纤维对面团流变学特性及面制品品质影响的研究进展

作  者：
陈姿含;管骁
单  位：
上海理工大学医疗器械与食品学院
关键词：
大豆膳食纤维;面团;流变学特性;面制品;品质
摘  要：
随着人们对均衡膳食和高品质面制品需求的不断提高,通过添加大豆膳食纤维改良面团流变学特性,进而在一定程度上改良面制品品质成为新的研究热点。该文综述了近年来添加大豆膳食纤维改善面团流变学特性及面制品品质方面的研究进展。同时,归纳了大豆膳食纤维改善面团流变学特性及面制品品质的作用机理,为加工富含大豆膳食纤维的高品质面团及面制品提供参考。
译  名：
Research Advance of Effects of Soybean Dietary Fiber on the Rheological Properties of Dough and Qualities of Flour Products
作  者：
CHEN Zi-han,GUAN Xiao(School of Medical Instruments and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
关键词：
Soybean dietary fiber;Dough;Rheological properties;Flour products;Quality
摘  要：
With the rising demands for a balanced diet and high quality flour products,addition of the soy dietary fiber has became a hot research spot.Soy dictary fiber could improve the rheological properties of dough and the quality of the flour products.The effects of addition of soybean dietary fiber on the rheological properties of wheat dough and flour products in recent years were reviewed in this paper.Furthermore,the research methods and related conclusions were concerned.Meanwhile,the mechanisms of soybean dietary fiber on the qualities of dough and flour products were also summarized.In some levels,it will provide some reference for the processing of soybean dietary fiber-rich pasta and flour products with high quality.

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