摘要
[目的]从荞麦麸皮中提取高活性的水不溶性膳食纤维,并将其添加到面包中,使其营养更为均衡。[方法]膳食纤维的提取采用了湿法粉碎处理,面包的综合品质评价主要采用了感官评定方法。[结果]湿法粉碎能显著提高膳食纤维的持水力和膨胀力,适量的膳食纤维有利于提高面包的综合品质,且面包改良剂α-淀粉酶能有效改善面团性质。当荞麦膳食纤维的添加量为5.00%,糖用量为9.00%,油用量为4.00%,淀粉酶添加量为0.08%时,面包品质最好。[结论]湿法粉碎在水不溶性膳食纤维的制备中有着广阔的应用前景。
[ Objective ] This paper extracted water-insoluble dietary fiber from buckwheat and add it into bread to make its nutrition more hal- anced. [ Method] Wet grinding was used to extract dietary fiber and sensory evaluation was mainly used to assess the quality of bread. [ Result] Experimental results showed that wet.grinding could enhance the activity of dietary fiber, appropriate amount of dietary fiber conld enhance the quality of bread, and a-amylase could improve the dough property. The optimal technological conditions for preparing bread were as follow ： dietary fiber 5%, sugar 9%, oil 4% and amylase 0.08%. [ Conclusion] Wet grinding has a wide application foreground in the preparation of water- insoluble dietary fiber.
出处
《安徽农业科学》
CAS
北大核心
2010年第2期910-911,共2页
Journal of Anhui Agricultural Sciences
基金
宁夏高等学校科学技术研究重点(重大)资助项目(宁教高[2007]292号)
关键词
荞麦
湿法粉碎
膳食纤维
面包
Buckwheat
Wet grinding
Dietary fiber
Bread
