红薯渣膳食纤维的制备及其对面包品质的影响  

Studies on the Optimization of Dietary Fiber Extraction from Sweet Potato Residue and the Effect on Bread Properties

作　　者：张兆琴[1] 官新森 万婕[1] 吴伟[1] 张伶励 杜美嫣 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047 [2]江西三清山绿色食品有限公司,玉山334700 [3]新加坡淡马锡理工学院

出　　处：《江西食品工业》2009年第1期32-33,共2页Jiangxi Food Industry

摘　　要：采用水提法和酶提法制备红薯渣膳食纤维,并比较了不同工艺制备的膳食纤维的含量及理化性质,研究了将其作为添加剂添加到面包中对面包品质的影响。结果显示:酶提法制备的膳食纤维纯度较水提法高,含量达到62.45%,其中SDF含量为2.52%,IDF含量为59.93%。以水提法制备的膳食纤维代替5%面粉,加水量为57%时面包的品质最佳;以酶提法制备的膳食纤维代替5%面粉,加水量为72%时,面包的品质最佳。Dietary fiber was extracted from sweet potato residue by water extraction method and enzyme extraction method in this paper. We compared the contents and physical and chemical properties of the dietary fiber extracted by two methods and studied on the effect of dietary fiber as an additive added to the bread .The results indicated that the contents of dietary fiber extracted by enzyme extraction method was much higher than that by water extraction method, and the content of SDF and IDF was 2.52%, 59.93% respectively. In bread making, dietary fiber was added to instead of 5% flour. The best optimum water addition is 57% by water extraction method compared to 72% by enzyme extraction method.

关 键 词：红薯渣 膳食纤维 面包 面包添加剂 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]