摘要
以不同种类的膳食纤维为原料,经适当处理后添加到面包中,采用正交试验法对发酵方法、纤维种类、纤维用量及面包添加剂用量进行分析,最终确定生产高膳食纤维面包的最佳发酵方法为二次发酵法,且添加5的玉米纤维及1的面包改良剂为最佳方案。
In this experiment,we use different dietary fiber to produce bread,adopt the analysis of orthogonal test,observe and study different ferment methods and sort of fiber,amount of fiber and bread additive.Finally,the optimum ferment method of the high dietary fiber bread was obtained,namely,twice ferment method adding 5% corn fiber and 1% bread additive.
出处
《农业科技与装备》
2011年第3期28-31,共4页
Agricultural Science & Technology and Equipment
关键词
食品加工
膳食纤维
面包
发酵
品质
food processing
dietary fiber
bread
ferment
quality
