摘要
采用高压蒸煮法和挤压法对玉米膳食纤维进行处理,研究了不同处理方法的玉米膳食纤维在面包中的应用特性,并通过正交试验分析,确定了适于加入面包中的玉米膳食纤维种类及其在面包中的最佳用量。结果表明:面包中添加7%的玉米膳食纤维(挤压法处理)效果理想,且不增加面包添加剂的用量。此时面包的口感优良,抗老化性较好。
In this experiment, characteristics of differently processed corn dietary fiber applied in bread were studied. Through the analysis of orthogonal test, corn dietary fiber handling method and its most appropriate amount in bread were decided. To make bread good in smell and strong in resistance against bread aging, corn dietary fiber needs squeezing out and its best amount in bread is 7% .
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2002年第6期103-106,共4页
Journal of Jilin Agricultural University
基金
长春市科技局农业创新计划专项基金资助项目(长科合字01-048N08)