海带膳食纤维面包制作工艺研究  

Study on Processing Technique of Laminaria Japonica Dietary Fiber Bread

作　　者：于玲[1] 步营[1] 李钰金 刘扬瑞 朱文慧[1] 邵仁东[1] 

机构地区：[1]泰祥集团.山东省海洋食品营养研究院,山东荣成264309

出　　处：《粮食加工》2010年第2期83-85,共3页Grain Processing

基　　金：山东省技术创新2008年第三批项目(200830510018)

摘　　要：研究了海带膳食纤维面包的生产工艺、配方以及添加海带膳食纤维对面包品质的影响。结果表明:当海带膳食纤维添加量为3%,酵母用量为1.2%,油脂用量为4%以及面包改良剂用量为0.8%时,制作的面包色、香、味和组织结构均较理想。In this paper,the processing technology and optimum recipe of bread with laminaria japonica dietary fiber,and effects of the dietary fiber on quality of bread were studied.Results showed that the optimum recipe was 3% of laminaria japonica dietary fiber,1.2% of yeast,4% of fat and 0.8% of bread improver,and the laminaria japonica dietary fiber bread had good color-look,fragrance,taste and constituent.

关 键 词：海带膳食纤维 面包 制作工艺 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]