摘要
研究了海带膳食纤维面包的生产工艺、配方以及添加海带膳食纤维对面包品质的影响。结果表明:当海带膳食纤维添加量为3%,酵母用量为1.2%,油脂用量为4%以及面包改良剂用量为0.8%时,制作的面包色、香、味和组织结构均较理想。
In this paper,the processing technology and optimum recipe of bread with laminaria japonica dietary fiber,and effects of the dietary fiber on quality of bread were studied.Results showed that the optimum recipe was 3% of laminaria japonica dietary fiber,1.2% of yeast,4% of fat and 0.8% of bread improver,and the laminaria japonica dietary fiber bread had good color-look,fragrance,taste and constituent.
出处
《粮食加工》
2010年第2期83-85,共3页
Grain Processing
基金
山东省技术创新2008年第三批项目(200830510018)
关键词
海带膳食纤维
面包
制作工艺
laminaria japonica dietary fiber
bread
processing technique
