摘要
将低DE值麦芽糊精作为脂肪代用品来代替面包中的部分脂肪,通过质构分析和感官评定,研究了低DE值麦芽糊精对面包品质的影响。结果表明:在本实验条件下,添加30%DE2.9麦芽糊精的面包具有较好的质构特性和感官评价。
The low DE maltodextrins were used as fat substitutes to replace part fat of the bread,through texture analysis and sensory evaluation.The influence on the bread quality by adding the low DE maltodextrins into the bread were studied.The results showed that under this experimental condition,adding 30% DE2.9 maltdextrins into the bread showed good texture properties and sensory evaluation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第11期309-311,共3页
Science and Technology of Food Industry
基金
国家863课题(2006AA10Z341)
湖南省稻米深加工重大专项课题(2007FJ1007)
关键词
低DE值麦芽糊精
脂肪代用品
质构分析
面包品质
low DE maltodextrins
fat substitutes
texture analysis
characteristics of bread
