麦麸膳食纤维粉对发酵面食品质的影响  

Study on Fermented Flour Product Quality Improved By Adding Dietary Fiber of Wheat Bran

作　　者：王蕾[1] 孙彩玉[1] 张文[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2011年第3期51-54,71,共5页Food and Fermentation Science & Technology

摘　　要：研究了小麦麦麸膳食纤维粉对馒头品质的工艺影响因素,采用感官评价、正交试验、质构检测等方法,优化出麦麸膳食纤维粉馒头制作的工艺参数为:麦麸膳食纤维粉添加量3%,酵母用量0.3%,和面水用量50%,发酵时间35min。Fermented flour product quality improved by adding dietary fiber of wheat bran was studied.By means of sensory evaluation,orthogonal experiment and construct test,the optimum conditions were： wheat bran dietary fiber content of 15%,yeast addition of 0.3%,water content of 15%,fermentation time of 35min.

关 键 词：麦麸膳食纤维粉 发酵面食 影响因素 

分 类 号：TS201.4[轻工技术与工程—食品科学]