摘要
将全豆粉、荞麦外层粉、高复合膳食纤维进行一定的预处理与普通小麦粉混合制作复合营养主食专用粉。经实验确定了普通小麦粉、全豆粉、荞麦外层粉、高复合膳食纤维的较佳配比,同时研究了复合营养主食专用粉在制作馒头、面条过程中的加水量、发酵时间对产品的影响及复合营养主食专用粉中的矿物质、膳食纤维、氨基酸的变化,复合营养主食专用粉不但营养有所提高,而且不影响主食的制作。
By mixing the pretreated whole soybean powder, compound dietary fiber and the out-layer buckwheat flour with common wheat flour, the compound nutritious tailored flour for staple food was obtained. A suitable mixing proportion was determined. The changing of minerals, edible fiber and amino acids in this compound nutritious flour as well as the effect of water addition level and fermentation time in making steamed bread and noodles were studied. The result indicated that the quality and nutritional value of staple foods prepared from this compound nutritious flour were improved
出处
《食品工程》
2009年第4期34-38,共5页
Food Engineering
关键词
复合
营养
主食专用粉
相关性分析
compound
nutrition
tailored flour forstaple food
crrelation analysis
