摘要
研究了以玉米秸芯为原料制取膳食纤维的最佳工艺条件 ,分析了膳食纤维对面粉粉质的影响 ,采用模糊数学方法对添加膳食纤维的蛋糕品质进行了研究 ,得出 :添加 3%膳食纤维的蛋糕与未添加膳食纤维的相比 ,综合评价值相差不大 ,消费者完全可以接受。
The preparation technology and conditions of the dietary fiber from maize stalk were studied.The influence of dietary fiber on the quality of wheat flour was analyzed by control tests.The affection of the dietary fiber on the quality of sponge cake was focused on. The method of vague mathematics was used to analyze the result,which showed there was little difference between the sponge cakes mixed with 3% fiber and the control cakes,and consumers can accept them.
出处
《冷饮与速冻食品工业》
2000年第4期10-12,共3页
Beverage & Fast Frozen Food Industry
