低聚异麦芽糖在面包中的应用

低聚异麦芽糖具有良好的理化性质．如溶解性好、耐酸、耐热、糊精含量低等，同时还具有促进腩道内有益菌群——双歧轩菌等的增殖、预防龋齿等生理功能，是一种集营养、保健、疗效于一身的功能性低聚糖。研究了商品低聚异麦芽糖的部分理化特性，如甜度、耐酸性、耐热性、可溶性固形物、pH值、水分活度等，并探讨了低聚异麦芽糖在面包中的应用用低泉异麦芽糖产品部分代替蔗糖，应用于面包生产中，不仅质量较好，而且可以生产出新的功能性食品．

Application of Isomaltooligosaccharide in Bread

Isomaltooligosaccharide features its fine physical and chemical properties such as good solubility, strong acid-proof and heat-proof capability, low dextrin content and so on. Additionally, it serves the physiological functions of preventing dental caries and accelerating the multiplication of availability flora in intestines. Hence it is a kind of nutritious, healthful and curing effective oligosaccharide. Some of its physical and chemical properties such as sweetness, acid-proof and heat-proof quality, soluble solids, pH value and water activity etc were studied, and its application in bread products was investigated as well. Using isomaltooligosaccharide in bread making to replace sucrose completely or partially will not only result in good product quality but also in the production of functional food.