摘要
以新鲜豆渣为原料 ,经酸、碱处理制成大豆膳食纤维 ,并将制取的膳食纤维分别以不同添加量添加到面包中 ,然后分别与普通面包比较 .结果显示 :大豆膳食纤维添加量为 5%的面包 ,其外观性状和内在质量均不明显低于普通面包 。
This paper mainly deals with the method of making soybean dietary from fresh soybean pomace by acid and alkali treatment. Then the different amount of the dietary fiber made previously was added into bread. Compared with other bread, it comes to the conclusion that the bread containing 5% dietary fiber is not significantly different from bread containing 10%,3% and traditional bread, furthermore, it is superior to them in flavour and taste.
出处
《郑州粮食学院学报》
2000年第3期75-77,共3页
Journal of Zhengzhou Institute of Technology
