国产大豆低聚糖在点心面包中的应用研究

研究国产大豆低聚糖在点心面包中的应用。利用单因素实验设计研究大豆低聚糖的添加量,并测定面包的老化度以及水分活性和细菌总数之间的关系。结果表明,点心面包中的大豆低聚糖经发酵后损失不到10%,在24h内,加入大豆低聚糖的面包组与对照组比较其硬度有显著性差异(P<0.01),48h后几乎无差别(P>0.05),添加1.7%纯大豆低聚糖的点心面包,在贮存1～9d内,水分活性和细菌总数低于空白组,说明添加大豆低聚糖可延长产品的保值期。

The applications of domestic soybean oligosaccharides in dessert bread

In this paper,we researched the applications of domestic soybean oligosaccharides in dessert bread.Utilizing the schemes of single factor test to study the addition quantity of soybean oligosaccharides,and determind the relations between the ageing degree and water activity of bread,and total bacterial count.The result showed that the loss quantity of soybean oligosaccharides were not more than 10%,after fermentation in dessert bread within 24 h the remarkable difference(P <0.01) could be observed in hardness between the bread group with soybean oligosaccharides and contrast group,but there is almost no difference after 48 h(P >0.05).Wa-ter activity and total bacterial count of the bread with 1.7% soybean oligosaccharides is lower apparently than that of the blank within 1-9 days in storage.