| 麦麸膳食纤维面包制作工艺研究 |
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| 引用本文： | 王亚伟,张一鸣,申晓琳.麦麸膳食纤维面包制作工艺研究[J].郑州牧业工程高等专科学校学报,2001,21(2):94-97. |
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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, |
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| 基金项目： | 1998年河南省科技攻关项目 |
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| 摘 要： | 对麦麸纤维面包的制作工艺进行了研究，并对膳食纤维的添加量及其对面包质量的影响进行了探讨。随着膳食纤维添加量的增加，面包的外观和内在质量均有降低的趋势。膳食纤维加入量对面包的生产工艺条件有明显的影响。
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| 关 键 词： | 麦麸 膳食纤维 面包 制作工艺 低聚糖 |
| 文章编号： | 1008-3111(2001)02-0094-03 |
| 修稿时间： | 2001年3月16日 |
Study on the technique of processing bread with wheat bran dietary fiber |
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| Wang Yawei,Zhang Yiming and Shen Xiaolin.Study on the technique of processing bread with wheat bran dietary fiber[J].Journal of Zhengzhou College of Animal Husbandry Engineering,2001,21(2):94-97. |
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| Authors: | Wang Yawei Zhang Yiming and Shen Xiaolin |
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| Abstract: | The processing technology of the bread with wheat bran dietary fiber,supplementary quantity of the dietary fiber and the quality of the bread were studied. The results showed that the appearance and intrinsic quality of the bread were depressed with the supplementary amount of the dietary fiber increasing. It also suggested that the supplementary amount of the dietary fiber had an effect on the processing technology of the bread. |
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| Keywords: | wheat bran dietary fiber oligosaccharide bread |
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