共查询到20条相似文献,搜索用时 125 毫秒
1.
2.
1 主食专用粉是小麦加工业的突破口 1)主食专用粉是小麦加工业的重要方向 我国早在食品工业"十五"发展规划中就明确指出:小麦加工业积极发展食品专用粉,开发强力粉、中力粉、薄力粉等多品种粉和传统食品专用粉,合理使用添加剂,使一日三餐主食消费的工业食品城镇居民占50%以上,农村居民占20%以上. 相似文献
6.
面包专用粉复合品质改良的研究 总被引:4,自引:0,他引:4
将各种面包改良剂复合,以适当的比例添加到面筋含量适中、筋力较弱的国产小麦粉中,研究混合小麦粉的粉质特性及烘焙特性,并找出改良剂复合的最佳比例。结果表明:将强筋剂、活性面筋、乳化剂、酶活性大豆粉及α-淀粉酶等多种成发一定比例添加到小麦粉中并科学混合均质,要比单一使用发挥更好的改良效果。改良后的小麦粉各项指标均可达到面包志用为的质量。 相似文献
7.
8.
目的:分析深圳居民主食大米的营养价值。方法:通过走访深圳市市场农批、超市、商店等,采集深圳居民日常食用主食大米,并按照国标规定方法对不同种类大米中多个营养指标进行检测。结果:共采集281批次主食大米样品,主要包括籼米145批(51.6%)、粳米90批(32.0%)、糯米15批(5.3%)、黑米15批(5.3%)、糙米10批(3.6%)、红米6批(2.1%)。对其中6类大米的营养成分进行统计发现,除脂肪外,大米中其他的宏观营养素差异并不明显,维生素含量普遍偏低,仅部分品种含有较低的B族维生素;矿物质元素以钾、磷、钙、镁为主,锌、铜、锰、钼次之,铁、硒、碘含量较少。结论:本次试验结果为深圳特色食物成分数据库的建立提供了研究方向,对后续深圳市民的营养摄入具有重要的指导意义。 相似文献
9.
面包专用粉试验方法的研究 总被引:2,自引:0,他引:2
烘焙试验是检验面包专用粉操作性能和食用品质最直接、最有效的方法。因此,立足烘焙试验,从面包的制作工艺和品种入手,发现在面包的制作过程中将盐、糖和酵母分别溶解依次加入面粉,对面包的质量及试验结果至关重要。在试验品种方面,主食面包最易区分面包的结构层次;无盖土司最能反映面包的体积和外在质量;圆形面包则可检验面包粉拉力比数的适宜程度,表明面团的耐搅拌、耐醒发及持气能力的大小。 相似文献
10.
复合添加剂在馒头专用粉中的应用研究 总被引:3,自引:0,他引:3
在分析面粉组分及其对馒头制品的影响、馒头专用粉的生产及品质要求的基础上,通过大量试验,深入研究了几种生物酶制剂和乳化剂对馒头专用粉粉质指标和制品的改良作用,最终确定了复合添加剂的配方并在公司馒头专用粉生产中使用,取得了良好的效果.同时建议面粉生产企业研究并科学、合理地使用天然、类天然添加剂替代传统的化学类添加剂. 相似文献
11.
12.
着重阐述了面条粉改良剂开发操作工艺优化、产品配方设计方面的一些原理和方法,对从事面条粉改良剂的研究和开发的技术人员起到一定的借鉴作用. 相似文献
13.
马铃薯不但营养价值高,富含膳食纤维以及人体必需的多种氨基酸,而且脂肪和糖分含量又低。推进马铃薯主粮化,就是将马铃薯加工成适合国人消费习惯的馒头、面条、米粉,实现由副食消费向主食消费转变,逐渐成为稻谷、小麦、玉米之后的第四大主粮。这既有利于改善全体国民膳食结构,又有利于提高人民健康水平。马铃薯全粉及马铃薯全粉生产线将是实施马铃薯主粮化的一把金钥匙。 相似文献
14.
15.
17.
Dietary fiber from coconut flour: A functional food 总被引:2,自引:0,他引:2
Trinidad P. Trinidad Aida C. Mallillin Divinagracia H. Valdez Anacleta S. Loyola Faridah C. Askali-Mercado Joan C. Castillo Rosario R. Encabo Dina B. Masa Angelica S. Maglaya Modesto T. Chua 《Innovative Food Science and Emerging Technologies》2006,7(4):309-317
To determine the effectiveness of dietary fiber present in coconut flour as a functional food, the following studies were conducted: (a) Dietary Fiber Composition and Fermentability of Coconut Flour; (b) The Effect of Coconut Flour on Mineral Availability from Coconut Flour Supplemented Foods; (c) Glycemic Index of Coconut Flour Supplemented Foods in Normal and Diabetic Subjects; and (d) The Cholesterol Lowering Effect of Coconut Flakes in Moderately Raised Cholesterol Levels of Humans. The dietary fiber content of coconut flour was 60.0 ± 1.0 g/100 g sample, 56% insoluble and 4% soluble. Fermentation of coconut flour produced short chain fatty acids with butyrate (1.73 ± 0.07 mmol/g fiber isolate) > acetate (1.40 ± 0.12; (P < 0.05) > propionate (0.47 ± 0.01; P < 0.05). Iron and zinc availability were highest for carrot cake (Fe, 33.3 ± 0.7%; Zn, 12.6 ± 0.1%) supplemented with 20% coconut flour while multigrain loaf supplemented with 10% and macaroons with 25% coconut flour were highest for calcium availability (63.4 ± 8.0% and 38.7 ± 1.1%, respectively). Increasing concentrations of dietary fiber from coconut flour did not affect mineral availability from all test foods. The significantly low glycemic index foods (< 60 mmol × min/l) investigated were: macaroons (45.7 ± 3.0), carrot cake (51.8 ± 3.3) and brownies (60.1 ± 5.4) with 20–25% coconut flour. The test foods containing 15% coconut flour has a glycemic index ranging from 61 to 77 mmol × min/l. Among the test foods, pan de sal (87.2 ± 5.5) and multigrain loaf (85.2 ± 6.8) gave significantly higher glycemic index with 5% and 10% coconut flour. On the other hand, granola bar and cinnamon which contained 5% and 10% coconut flour, respectively gave a glycemic index ranging from 62 to 76 mmol × min/l and did not differ significantly from the test foods containing 15% coconut flour (P < 0.05). A very strong negative correlation (r = − 85, n = 11, P < 0.005) was observed between the glycemic index and dietary fiber content of the test foods supplemented with coconut. There was a significant reduction (%) in serum total and LDL cholesterol for: oat bran flakes, 8.4 ± 1.4 and 8.8 ± 6.7, respectively; 15% coconut flakes, 6.9 ± 1.1 and 11.0 ± 4.0, respectively; and 25% coconut flakes, 10.8 ± 1.3 and 9.2 ± 5.4, respectively (P < 0.05). Serum triglycerides were significantly reduced for all test foods: corn flakes, 14.5 ± 6.3%; oat bran flakes, 22.7 ± 2.9%; 15% coconut flakes, 19.3 ± 5.7%; and 25% coconut flakes, 21.8 ± 6.0% (P < 0.05). Results from the above study can be a basis in the development of coconut flour as a functional food.
Industrial relevance
The functionality of coconut flour in terms of prevention for risk of chronic diseases, e.g. diabetes mellitus, cardiovascular diseases (CVD) and colon cancer, revealed increase production of coconut and coconut flour. The production of coconut flour is very economical because it can be produced in a small or large scale. The raw material is obtained from the by-product (waste) of the coconut milk industry and the process and equipment used in its production is simple and cheap. Coconut flour as a good source of dietary fiber can be added to bakery products, recipes and other food products for good health. 相似文献18.
夏雪萍 《食品安全质量检测学报》2012,3(2):98-100
目的 测定调味面制品中的环己基氨基磺酸钠(甜蜜素)。方法 采用毛细管气相色谱法(氢火焰离子化检测器FID)测定食品添加剂甜蜜素在调味面制品中的残留量。结果 该法定量线性关系良好, 回归方程为: Y=0.489876X?1.12084(r =0.99976), 最低检测限为: 0.002 g/kg, 加标回收率为85.2%~105.3%。结论 该方法灵敏度高、操作方便、准确、稳定性好, 适合调味面制品中甜蜜素的测定。 相似文献
19.
中国的主食结构十分丰富,自古以来就产生了诸多的花色品种。本文对古代主食中的圆子、糕、粉食和青精饭进行了考述,希望以点代面来反映中国古代主食的繁荣程度。 相似文献