| 豆渣高纤维面包的研制工艺 |
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| 引用本文： | 唐文强,刘长海,礼赞.豆渣高纤维面包的研制工艺[J].广东农业科学,2011,38(5):117-118. |
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| 作者姓名： | 唐文强 刘长海 礼赞 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院,广东,广州,510225 |
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| 摘 要： | 以豆渣为原料.探讨了豆渣纤维添加量对面包体积、弹柔性及风味的影响.结果表明:在不添加改良剂时.豆渣纤维最大添加量为5%;添加而包改良剂可提高豆渣纤维的添加量,并通过正交试验确定了在保证面包一定品质的前提下,面包改良剂为2%时,豆渣的最佳添加量为7%.
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| 关 键 词： | 膳食纤维 豆渣 面包改良剂 面包 |
Study and manufacture technology of high-fiber bread with bean dregs |
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| TANG Wen-giang,LIU Chang-hai,LI Zan.Study and manufacture technology of high-fiber bread with bean dregs[J].Guangdong Agricultural Sciences,2011,38(5):117-118. |
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| Authors: | TANG Wen-giang LIU Chang-hai LI Zan |
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| Institution: | TANG Wen-qiang,LIU Chang-hai,LI Zan(College of Light Industry and Food,Zhongkai University of Agricultural and Engineering,Guangzhou 510225,China) |
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| Abstract: | Using high-fiber bean dregs that was dried directly by bean dregs as raw material to manufacture high-fiber bread.The paper investigated the changes of bread in volume,elasticity and flavor that result from the different addition of bean dregs.The result showed that the highest addition was 5% when no modifying agent added.The addition of bean dregs could improve with the addition of modifying agent within a certain range.Under the promise of ensuring good quality of bread,the optimum addition was investiga... |
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| Keywords: | dietary fiber bean dregs bread modifying agent bread |
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