麦麸膳食纤维和低聚果糖在饼干中的应用

Use of wheat-bran dietary fiber and oligofructose in biscuit production

针对麦麸纤维和低聚果糖的保健作用 ,研究饼干类型、配方、生产工艺、添加量等因素对饼干质量和保健效果的影响。试验结果表明 ,生产苏打饼干时 ,添加 5 %麦麸纤维、15 %低聚果糖可达到饼干的基本要求 。

The use of wheat-bran dietary fiber and oligofructose in biscuit production was studied with regard to their health effects. Biscuit type, formula, process and added amount were explored to determine their effects on the quality of biscuits. It was shown that adding 5% wheat-bran fiber and 15% oligofructose could result in satisfactory soda biscuits.