摘要
通过测定面包品质参数和魔芋精粉的功能性因子,研究魔芋精粉对面包品质和减肥功能性的影响。结果表明:魔芋精粉能增大面包的比容,改善面包品质、增加面包的营养价值和提高它的减肥功效,其添加量为0.4%。
The influence of refined eonjac meal on quality and anti-obesity effect of bread were studied by determining the quality of bread and measuring the content of triglycefide, cholesterol and glucose in blood. The results indicated that refined conjac meal can increase volume of bread, improve quality and nutritional value of bread as well as increase its anti-obesity effect. The optimum additing amount of refined conjac meal is 0.4%(w/w).
出处
《食品与机械》
CSCD
北大核心
2005年第4期27-29,共3页
Food and Machinery
基金
河南省科技攻关资助项目:(0224010014)