| 麦麸膳食纤维面条烹煮品质特性的研究 |
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| 引用本文： | 邵佩兰,徐明.麦麸膳食纤维面条烹煮品质特性的研究[J].农业科学研究,2007,28(2):27-29. |
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| 作者姓名： | 邵佩兰 徐明 |
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| 作者单位： | 1. 宁夏大学,农学院,宁夏,银川,750021
2. 宁夏大学,生命科学学院,宁夏,银川,750021 |
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| 基金项目： | 宁夏大学校科研和教改项目 |
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| 摘 要： | 通过添加不同比例的麦麸膳食纤维于面粉中,分析其对面条烹煮品质特性的影响.结果表明,添加6%的80目筛的麦麸膳食纤维,0.25%的海藻酸钠,制作的麦麸膳食纤维面条具有良好的品质.
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| 关 键 词： | 麦麸膳食纤维 面条 烹煮品质 |
| 文章编号： | 1673-0747（2007）02-0027-03 |
| 修稿时间： | 2006-10-26 |
Research of cooking quality of noodles made with food fiber from wheat bran |
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| Shao Peilan,Xu Ming.Research of cooking quality of noodles made with food fiber from wheat bran[J].Journal of Agricultural Sciences,2007,28(2):27-29. |
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| Authors: | Shao Peilan Xu Ming |
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| Institution: | 1. School of Agriculture, Ningxia University, Yinchuan 750021, China 2. School of Life Science, Ningxia University, Yinchuan 750021, China |
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| Abstract: | By adding different proportions of food fiber from wheat bran into flour,the effects on the cooking quality of noodles were analyzed.The results showed that by adding 6% food fiber from wheat bran of 80 mesh fineness and 0.25% sodium alginate into flour,the noodles made with food fiber from wheat bran had good quality. |
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| Keywords: | food fiber from wheat bran noodles cooking quality |
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