摘要
采用感官评定和正交试验法对麦麸膳食纤维功能性面包的工艺和配方进行研究。将从麦麸中提取的膳食纤维分别以不同添加量添加到面包中,然后分别与普通面包比较。结果显示:麦麸膳食纤维添加量为0.5%的面包,其外观性状和内在质量均明显不低于普通面包,成为富含膳食纤维的保健面包。
The processing and formula of runctional bread with dietary fiber of wheat bran were studied by using flavor appraisement and orthogonal experients method.Dietary fiber from wheat bran was added to bread with the different scale,and then these bread was compared with ordinary bread.The results showed that： the bread added by 0.5 % dietary fiber of wheat bran become health bread,its appearance and internal quality traits were not significantly lower than ordinary bread.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期104-106,共3页
Food Research and Development
关键词
麦麸膳食纤维
面包
发酵
dietary fiber of wheat bran
bread
fermentation
