| 麦麸膳食纤维的应用研究 |
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| 引用本文： | 刘玉林 张声华. 麦麸膳食纤维的应用研究[J]. 湖北农学院学报, 1998, 18(2): 154-157,165 |
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| 作者姓名： | 刘玉林 张声华 |
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| 作者单位： | [1]湖北农学院农业工程系 [2]华中农业大学食品科学系 |
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| 摘 要： | 研究了不同添加量的麦麸膳食纤维对面团流变学性质及面包焙烤品质的影响，结果表明：麦麸膳食纤维对面团流变学性质存在正反两方面的作用，超过３０ｇ／ｋｇ的添加量使面包品质变差，但可通过添加复合品质改良剂来弥补；另外，添加持水性很强的麦麸膳食纤维并不能明显延缓面包的老化进程。
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| 关 键 词： | 麦麸 膳食纤维 应用 |
A Study on Application of Wheat Bran Dietary Fiber |
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| Liu Yulin. A Study on Application of Wheat Bran Dietary Fiber[J]. Journal of Hubei Agricultural College, 1998, 18(2): 154-157,165 |
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| Authors: | Liu Yulin |
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| Abstract: | Effects of wheat bran dietary fiber on dough rheology and bread bakery quality were studied. The results showed that additive quantity of above 30 g/kg had signifcant influence, but adding of complex quality improver could remedy decreasing of quality and wheat bran dietary fiber couldn't prolong aging of bread. |
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| Keywords: | wheat bran dietary fiber application |
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