作　　者： ; ;

机构地区： 汕头大学

出　　处： 《食品工业》 1999年第6期26-28,共3页

摘　　要： 本文研究了添加大豆膳食纤维面包的生产工艺、配方以及大豆膳食纤维对面包品质的影响。结果表明：当大豆纤维添加量为6.0％时，通过调整生产工艺和添加3％的面筋粉、0.4％超软面包改良剂，生产出的面包色、香、味和组织结构均较理想。 In this paper, the processing technology and optimum recipe of bread with soybean dietary fiber(SDF), andeffect of SDF on quality of bread were studied. results showedoptimum SDF was 6.0%; the gluten powder was 3.0%; thesuper-soft dough conditioner was 0.4%, the bread whichusing new technology had good flavor, color, texture andtaste, quality was almost the are with contrast one.

关 键 词： 食品添加剂 大豆膳食纤维 面包 应用

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]