添加魔芋粉对面包品质的影响及其减肥功效研究  

Effect of refined conjac meal on bread quality and its anti-obesity efficiency

作　　者：刘国琴[1,2] 陆启玉[1] 李琳[3] 陆登俊[3] 谢巍[4] 

机构地区：[1]河南工业大学粮油食品学院 [2]华南理工大学食品与生物工程学院,广东广州510640 [3]华南理工大学食品与生物工程学院 [4]河南省医学科学研究所

出　　处：《食品与机械》2005年第4期27-29,共3页Food and Machinery

基　　金：河南省科技攻关资助项目:(0224010014)

摘　　要：通过测定面包品质参数和魔芋精粉的功能性因子,研究魔芋精粉对面包品质和减肥功能性的影响。结果表明:魔芋精粉能增大面包的比容,改善面包品质、增加面包的营养价值和提高它的减肥功效,其添加量为0.4%。The influence of refined eonjac meal on quality and anti-obesity effect of bread were studied by determining the quality of bread and measuring the content of triglycefide, cholesterol and glucose in blood. The results indicated that refined conjac meal can increase volume of bread, improve quality and nutritional value of bread as well as increase its anti-obesity effect. The optimum additing amount of refined conjac meal is 0.4%（w/w）.

关 键 词：魔芋粉 面包品质 减肥功效 添加量 魔芋精粉 功能性因子 品质参数 减肥功能 营养价值 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS974.1[轻工技术与工程—食品科学与工程]