| 麦麸膳食纤维添加对面包和馒头品质影响 |
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| 引用本文： | 何雅蔷,马铁明,王凤成.麦麸膳食纤维添加对面包和馒头品质影响[J].粮食与饲料工业,2009(8). |
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| 作者姓名： | 何雅蔷 马铁明 王凤成 |
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| 作者单位： | 1. 河南工业大学粮油食品学院,河南,郑州,450052
2. 杭州恒天面粉集团有限公司,浙江,杭州,311215 |
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| 摘 要： | 将麦麸膳食纤维添加于面粉中制作面包和馒头,通过感官评价来研究麦麸膳食纤维添加量对面包和馒头品质的影响.实验结果表明,在面包或馒头中添加5%麦麸膳食纤维较适宜,不会明显降低面包和馒头的感官性状和内部品质,而且口感细腻.无麸皮干涩味,感官评分最高.
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| 关 键 词： | 膳食纤维 面团流变学特性 面包 馒头 品质 |
Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread |
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| He Yaqiang,Ma Tieming,Wang Fengcheng.Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread[J].Cereal & Feed Industry,2009(8). |
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| Authors: | He Yaqiang Ma Tieming Wang Fengcheng |
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| Abstract: | Wheat bran dietary fiber was added to flour,to make bread and steamed bread.The effect of adding amount of wheat bran dietary fiber on the quality of bread and steamed bread was studied through the sensory evaluation.The experimental results showed that adding 5% wheat bran dietary fiber to bread or steamed bread was more appropriate,and could not significantly reduce the sensory characteristics and inner quality of bread and steamed bread,and the taste was fine,without any dry and astringent taste of bran,... |
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| Keywords: | dietary fiber rheological property bread steamed bread quality |
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