摘要
以高温蒸煮改性蕨菜膳食纤维为原料,探讨60,80,100,120,140目筛下对高温蒸煮改性蕨菜膳食纤维持水力、持油力、膨胀力和结合水力的影响,得出120目筛下改性蕨菜膳食纤维性质最佳。将蕨菜膳食纤维添加到酥性饼干中,探讨膳食纤维不同添加量对酥性饼干面团质构、饼干质构和感官品质的影响。结果表明,改性蕨菜膳食纤维的最适添加量为9%,可维持饼干适宜的硬度和酥脆性,有较好的咀嚼口感和黏着性,感官品质最佳。
The effects of different particle size of modified dietary fiber of pteridium aquilinum （60, 8 0,100,120 and 140 mesh sieve） on the water holding capacity, holding oil capacity,swelling capacity and water-combining capacity are investigated. The physical properties of modified dietary fiber of pteridium aquilinum on 120 mesh sieve are the best. And adding 120 mesh sieve modified dietary fiber of pteridium aquilinum to crisp biscuits, the texture of dough and biscuits and the sensory quality of biscuits are investigated. The results show that the optimum amount of dietary fiber is 9% in the biscuits, which could maintain the proper hardness, crispness, chewing tastem, adhesion and sensory quality of biscuits.
出处
《农产品加工》
2017年第9期1-4,10,共5页
Farm Products Processing
基金
百色学院校级科研项目(2015KBN10)
关键词
改性
蕨菜膳食纤维
粒径
酥性饼干
modification
dietary fiber of pteridium aquilinum
particle size
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