摘要
对玉米纤维在面包生产中的应用进行了试验研究，结果表明，随玉米纤维添加量的增加和纤维颗粒的减小，面包质量均有不同程度的下降；玉米纤维的添加量应控制在一定范围内，细度为５０目、７０目和１００目的玉米纤维添加量分别不能超过４％，５％和６％；通过延长发酵时间可使面包体积增大，但不能超过４５ｍｉｎ．
The application of corn fiber in breacl production was studiedin theexperiment.The re- sult indicated that bread quality was reduced to varying degrees,with increased addition of corn fiber and decreased grain size. The addition of eorn fiber for 50,70 and 100 meshs could not surpass 4%,5%and 6%respectively.The bread volume could been larged,through pro- longing the fermentation time,but it could not surpass 45 min。
关键词
面包
玉米纤维
质量
bread production
corn fiber
quality
