| 膳食纤维在面制品中应用研究进展 |
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| 引用本文： | 王超,王岸娜,吴立根,林敏刚.膳食纤维在面制品中应用研究进展[J].粮食与油脂,2012(10):49-51. |
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| 作者姓名： | 王超 王岸娜 吴立根 林敏刚 |
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| 作者单位： | 河南工业大学粮油食品学院, 河南郑州 450001 |
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| 摘 要： | 该文综述近年有关添加膳食纤维对面团流变学特性、面制品品质及营养学价值影响研究进展,归纳膳食纤维影响面团特性及面制品品质作用机理,为富含膳食纤维面制品加工提供理论参考。
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| 关 键 词： | 膳食纤维 面制品 膳食纤维面制品 |
Research progress on application of dietary fiber in flour products |
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| WANG Chao,WANG An-na,WU Li-gen,LIN Min-gang.Research progress on application of dietary fiber in flour products[J].Cereals & Oils,2012(10):49-51. |
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| Authors: | WANG Chao WANG An-na WU Li-gen LIN Min-gang |
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| Affiliation: | (College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China) |
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| Abstract: | The effects of addition of dietary fiber on the rheological properties of dough,quality of the flour products and nutritive value in recent years were reviewed in this paper.The mechanisms of dietary fiber on the properties of dough and qualities of flour products were also summarized,and theoretical reference was provided for processing of fiber–rich flour products. |
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| Keywords: | dietary fiber flour product dietary fiber flour product |
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