高纤维低聚糖焙烤食品的开发研究

Functional Study on Baking Food Enriched in Dietary Fiber and Oligosaccharides

针对麦麸纤维、豆渣纤维和低聚果糖的性质、功能作用，研究其在饼干、面包中的作用，探讨各因素对饼干、面包质量和功能效果的影响，选择合适的产品类型、配方、生产工艺，开发生产出高纤维低聚糖焙烤食品。

The selection of the type of the products suitable to be enriched with dietary fiber and oligosacchide,the optimum recipe the processing technology and the enriched amount of dietary fiber were studied.The results showed that the amount and kind of dietary fiber and oligosacchride took a vital effect on the appearance and intrinsic quality of the baking food.