摘要
利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。结果表明：改性豆渣纤维粉在面团中添加量提高很大，最大添加量可达9％。
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF). The results showed that the additive amount of MSF in bread was largely raised,and the maximum was up to 9 %.
出处
《西部粮油科技》
1997年第4期32-35,共4页
China Western Cereals & Oils Technology
关键词
豆渣纤维
面团流变特性
面包烘焙品质
Soybean residue fiber Modife cation Dough rheology charavteristics Bread baking quality
