摘要
为适应现代社会发展和人们饮食要求的变化,面点的优越性能和保健作用受到重视,膳食纤维的引入迎合了这种发展趋势。本文分别介绍了海藻酸钠、黄原胶、卡拉胶、阿拉伯胶、果胶以及魔芋葡甘聚糖等膳食纤维在面点中应用的研究进展。
In order to meet the modern social development and people＇s dietary requirements change,pasta＇s superior performance and health effects were taken seriously.The introduction of dietary fiber would meet this trend.The application advancement of dietary fiber such as sodium alginate,xanthan gum,carrageenan,gum arabic,pectin and konjac glucomannan was introduced in the paper.
出处
《中国食物与营养》
2010年第7期29-32,共4页
Food and Nutrition in China
基金
武汉市晨光计划(批准号:20065004116-52)
湖北省教育厅(批准号:20063036)
关键词
面点
膳食纤维
应用研究进展
Pasta
Dietary Fiber
Application Advancement
