作　　者： ; ; ; ; (何明祥）;

机构地区： 福建师范大学福清分校生物与化学工程系

出　　处： 《海南大学学报（自然科学版）》 2012年第3期214-218,224,共6页

摘　　要： 为了改善面包的品质和感官特性,提高其营养,将魔芋精粉和大豆蛋白粉添加到面包中,研究其对面包品质的影响.结果表明:当魔芋精粉添加量为w=0.3%、大豆蛋白粉添加量为w=5%、醒发时间为70min时,所制得的面包色泽金黄、烤香浓郁、组织呈蜂窝状、入口疏松、营养丰富,而且魔芋-大豆面包的菌落总数明显低于普通面包,更有利于保存. In order to improve the quality, sensory and soy protein were added during the process of characteristics and nutritional value of bread, Konjac powder making bread, and the effects of Konjac powder and soy protein on the and quality of bread was studied. The results indicated that when the content of Konjac powder and soy protein was 0.3 % and 5 %, respectively, and the fermentation time was 70 min, the breads were golden brown and roasted full-bodied, honeycombed tissue and could also improve nutritive peculiarity of dietary rich nutrient were obtained, tasting loosen, and the process fiber in breads and influence the storage of breads as well.

关 键 词： 魔芋葡甘聚糖 大豆蛋白 感官评定 理化指标 微生物检测

领　　域： [轻工技术与工程] [轻工技术与工程]