摘要
将柠檬皮渣制备的膳食纤维添加到面粉中制作面包,研究柠檬膳食纤维的添加比例对面包品质和质构特性的影响。结果表明:在面包中添加1%柠檬膳食纤维较适宜,所制备的面包品质指标比不加膳食纤维的空白对照要好,比容评分为15.73分,感官评分为92.61分,质构特性指标硬度、弹性、黏聚性、胶着性、咀嚼性、回复性依次为623.573g,0.965g,0.606g,377.885g,364.659g和0.263g。添加1%柠檬膳食纤维的面包不仅产出率较高,口感较好,而且可以有效地抑制面包的老化,延长保质期。
Dietary fiber（DF） extracted from lemon pomace was added to wheat flour to make bread and the effects of adding lemon DF to bread quality and its texture characteristics were studied.The results showed that the bread with 1% lemon DF added was better than the control one without any DF in many characteristics,which had a specific volume score of 15.73 and a sensory score of 92.61,the texture characteristics including hardness,springing,cohesiveness,gumminess,chewiness and resilience was 623.573 g,0.965 g,0.606 g,377.885 g,364.659 g and 0.263 g,respectively.Adding 1% lemon DF to bread could increase its yield,improve its taste and prolong the quality guarantee period through restraining the retrogradation in bread.
出处
《食品工业》
北大核心
2011年第8期47-50,共4页
The Food Industry
基金
四川省教育厅重点项目(项目编号:09ZA114)
食品生物技术四川省高校重点实验室项目
西华大学人才基金R0910507
西华大学研究生创新基金(项目编号:Ycjj201143)
关键词
柠檬皮渣
膳食纤维
面包
品质
lemon residue
dietary fiber
bread
quality
