摘要
对麦麸纤维面包的制作工艺进行了研究 ,并对膳食纤维的添加量及其对面包质量的影响进行了探讨。随着膳食纤维添加量的增加 ,面包的外观和内在质量均有降低的趋势。
The processing technology of the bread with wheat bran dietary fiber,supplementary quantity of the dietary fiber and the quality of the bread were studied. The results showed that the appearance and intrinsic quality of the bread were depressed with the supplementary amount of the dietary fiber increasing. It also suggested that the supplementary amount of the dietary fiber had an effect on the processing technology of the bread.
出处
《郑州牧业工程高等专科学校学报》
2001年第2期94-97,共4页
Journal of Zhengzhou College of Animal Husbandry Engineering
基金
1998年河南省科技攻关项目
