摘要
该文综述近年有关添加膳食纤维对面团流变学特性、面制品品质及营养学价值影响研究进展,归纳膳食纤维影响面团特性及面制品品质作用机理,为富含膳食纤维面制品加工提供理论参考。
The effects of addition of dietary fiber on the rheological properties of dough, quality of the flour products and nutritive value in recent years were reviewed in this paper. The mechanisms of dietary fiber on the properties of dough and qualities of flour products were also summarized, and theoretical reference was provided for processing of fiber-rich flour products.
出处
《粮食与油脂》
北大核心
2012年第10期49-51,共3页
Cereals & Oils
关键词
膳食纤维
面制品
膳食纤维面制品
dietary fiber
flour product
dietary fiber flour product
