利用豆渣纤维生产功能性面包的研究  

A STUDY ON THE PROCESS OF FUNCTIONAL BREAD USING BEAN DREGS

作　　者：刘恩岐[1] 杨锦忠[1] 张建平[1] 郭新华[1] 

机构地区：[1]山西农业大学

出　　处：《山西农业大学学报》1996年第4期389-391,共3页

摘　　要：本试验利用豆渣制作高纤维面包，探讨了豆渣纤维作为一种重要的功能性食品基料，对面包比容、外观与内质的影响。结果表明：添加豆渣对面包外观的影响较大，而对面包内质的影响较小。n the experiment bean dregs were used to make highfibre bread and the influence of bean dregs as an important addictive of functional food was studied on the crust, crumb and specific volume of bread. The results showed that the amount of bean dregs had much larger effects on the crust than on the crumb,and that the application rate of wet bean dregs should be within 10￣15% in order to obtain high quality product.

关 键 词：膳食纤维 豆渣 功能食品 面包 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS214.2[轻工技术与工程—食品科学与工程]