摘要
采用单因素试验设计研究国产大豆低聚糖在主食面包中的应用。主食面包中添加大豆低聚糖能延长面包老化现象,延长货架期达到2～3d,大豆低聚糖保存97.8%以上,主食面包含蔗糖量6%(以面粉计),加入大豆低聚糖量为5.14%以下。
Schemes of sing le factor test were carried out to study the application of chinese soybean olig osaccharides in staple food bread.The maturing of staple food bread was retarded by adding soybean olig osaccharides,the shelf life was prolong ed to2～3days,and the reservation of soybean olig osaccharides was over 97.8%.The sucrose was 6%,and soybean olig osaccharides added was below5.14%in the staple food bread(according to the total powder).
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第6期39-41,共3页
Science and Technology of Food Industry
