| 芦笋食物纤维对韧性饼干质量的影响 |
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| 引用本文： | 王维民,王锦.芦笋食物纤维对韧性饼干质量的影响[J].山东轻工业学院学报,1996,10(2):28-32,72. |
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| 作者姓名： | 王维民 王锦 |
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| 作者单位： | 山东轻工业学院食品工程系 |
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| 摘 要： | 本文利用布拉本德粉质仪和拉伸仪测定并分析了不同粒度、不同添加量的芦笋食物纤维及不同静置时间对韧性饼干面团的影响，根据焙烤出的饼干的感官指标测试，探讨了生产高芦笋食物纤维韧性饼干的可行性。
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| 关 键 词： | 食物纤维 韧性饼干 最佳添加量 石刁柏 饼干 |
Effect of Asparagus Dietary Fibre on the Quality of Flexible Biscuit In Mnufacture |
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| Wang Weimin, Wang Jin, Zhang Chongzhen.Effect of Asparagus Dietary Fibre on the Quality of Flexible Biscuit In Mnufacture[J].Journal of Shandong Institute of Light Industry(Natural Science Edition),1996,10(2):28-32,72. |
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| Authors: | Wang Weimin Wang Jin Zhang Chongzhen |
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| Abstract: | This srticle analyzes the effect on the quality of the tough dough by stating various time and adding different doses and sizes of asparagus dietary fiber in it. The tough dough is determined by the Brabender Farinograph and extensograph. According to the sensory inden appreciation,it also discusses the possibilitv of manufacting the high asparagus fiber tough biscuit. |
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| Keywords: | asparagus dietary fiber tough biscuit the best dosage |
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