摘要
小麦麸皮膳食纤维经提取改性等一系列处理后,以感官评价为指标,通过正交试验确定了膳食纤维馒头的最佳制作工艺。当小麦膳食纤维添加量为8%,酵母用量为1%,用水量为60%时,面粉的粉质特性、加工性能和制品的食用品质得到了明显的改善。
Wheat bran dietary fiber was extracted and modified and sensory evaluation was taken as index. Orthogonal test was then done to decide the best making process of steamed bread ： wheat bran dietary fiber 8%, yeast 1%, water n 60%. It showed that the processing performance of flour and the quality of its products were greatly improved.
出处
《扬州大学烹饪学报》
2012年第1期33-36,共4页
Cuisine Journal of Yangzhou University
关键词
小麦麸皮
膳食纤维
馒头
制作工艺
wheat bran
dietary fiber
steamed bread
cooking skill
