作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《粮食与饲料工业》 2006年第6期17-19,22,共4页

摘　　要： 将香蕉皮膳食纤维加入面粉中,研究并探讨了香蕉皮膳食纤维添加量和可溶性膳食纤维(SDF)占总膳食纤维(DF)的量对面粉糊化性质、面团特性和面包烘培品质的影响,结果表明:香蕉皮膳食纤维对面粉的糊化性质有一定的影响,使面团的吸水率增加,影响了面包内部的色泽,减小了面包的比容,增大了面包的硬度;以感官评定为指标,通过正交试验得出最优化工艺参数:香蕉皮膳食纤维添加量为3%(SDF占总DF的量为15%),面包改良剂和酵母添加量分别为2%、4%,此时面包的品质最为理想。 The banana peel dietary fiber （BPDF） was added into the flour to study the effects of adding quantity of BFDF and soluble dietary fiber （ SDF ） content in BPDF on flour gelatinization property and dough characteristics and bread baking quality. The results showed that BPDF was enabled to affect the flour gelatinization property in certain degree, i.e. to increase the water absorption of dough, influence the internal color of bread, decrease the specific volume of bread and increase the hardness of bread. Taking the sensory evaluation indexes as criteria, the optimum technologic parameters for the best quality of bread were obtained through orthogonal experiment, i. e. the adding quantity was 3% （ 15% SDF ）, the adding quantity of bread improver and yeast was 2% and 4% respectively.

关 键 词： 香蕉皮 膳食纤维 面包

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]