摘要
以豆渣和面粉为原料,通过单因素试验及正交试验L9(34)设计,综合其营养价值及感官品质,得出高纤维高蛋白豆渣面包的主要配方为豆渣粉30 g、面粉100 g、酵母粉4 g、面包改良剂0.9 g。
Soybean dregs which is rich in protein and dietary fiber supports a vast prospect of development.In this study,in order to develop a high protein and dietary fiber break, soybean dregs and flour were mixed in, the product nutritive value and sensory quality were both evaluated by single factor experiment and orthogonal test L9（34）. Results show that the optimum formula was that soybean dregs power 30 g,flour 100 g,yeast 4 g,bread improver 0.9 g.
出处
《食品研究与开发》
CAS
北大核心
2014年第2期35-38,共4页
Food Research and Development
基金
广东农工商职业技术学院院级重点课题<高蛋白高膳食纤维杂粮产品的研制及营养分析>(编号:XYZD1002)
关键词
豆渣
面包
面包改良剂
膳食纤维
蛋白质
soybean dregs
break
bread improver
dietary fiber
protein
