| 大豆膳食纤维在面包中的应用 |
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| 引用本文： | 王亚伟,张一鸣,申晓琳.大豆膳食纤维在面包中的应用[J].河南工业大学学报(自然科学版),2000,21(3):75-77. |
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| 作者姓名： | 王亚伟 张一鸣 申晓琳 |
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| 作者单位： | 郑州牧业工程高等专科学校食品工程系!河南郑州450008(王亚伟，张一鸣，申晓琳，张红印)，安徽省固镇县面粉厂!安徽固镇233700(唐金陵) |
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| 摘 要： | 以新鲜豆渣为原料 ,经酸、碱处理制成大豆膳食纤维 ,并将制取的膳食纤维分别以不同添加量添加到面包中 ,然后分别与普通面包比较 .结果显示 :大豆膳食纤维添加量为 5%的面包 ,其外观性状和内在质量均不明显低于普通面包 ,而其风味则优于其他添加量的面包和普通面包
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| 关 键 词： | 膳食纤维 面包 豆渣 |
| 修稿时间： | 2000-03-11 |
THE APPLICATION OF SOYBEAN DIETARY FIBER IN BREAD |
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| WANG Ya wei ,ZHANG Yi ming ,SHENG Xiao lin ,TANG Jin ling ,ZHANG Hong yin.THE APPLICATION OF SOYBEAN DIETARY FIBER IN BREAD[J].Journal of Henan University of Technology Natural Science Edition,2000,21(3):75-77. |
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| Authors: | WANG Ya wei ZHANG Yi ming SHENG Xiao lin TANG Jin ling ZHANG Hong yin |
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| Affiliation: | WANG Ya wei 1,ZHANG Yi ming 1,SHENG Xiao lin 1,TANG Jin ling 2,ZHANG Hong yin 1 |
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| Abstract: | This paper mainly deals with the method of making soybean dietary from fresh soybean pomace by acid and alkali treatment. Then the different amount of the dietary fiber made previously was added into bread. Compared with other bread, it comes to the conclusion that the bread containing 5% dietary fiber is not significantly different from bread containing 10%,3% and traditional bread, furthermore, it is superior to them in flavour and taste. |
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| Keywords: | dietary fiber bread soybean pomace |
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