高膳食纤维豆渣面包的研制  

The Development of the Bean Dregs Bread High Dietary Fiber

作　　者：杨君[1] 段元波[2] 刘旭光[1] 

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507 [2]成都工业学院,四川成都610031

出　　处：《食品研究与开发》2014年第2期35-38,共4页Food Research and Development

基　　金：广东农工商职业技术学院院级重点课题<高蛋白高膳食纤维杂粮产品的研制及营养分析>(编号:XYZD1002)

摘　　要：以豆渣和面粉为原料,通过单因素试验及正交试验L9(34)设计,综合其营养价值及感官品质,得出高纤维高蛋白豆渣面包的主要配方为豆渣粉30 g、面粉100 g、酵母粉4 g、面包改良剂0.9 g。Soybean dregs which is rich in protein and dietary fiber supports a vast prospect of development.In this study,in order to develop a high protein and dietary fiber break, soybean dregs and flour were mixed in, the product nutritive value and sensory quality were both evaluated by single factor experiment and orthogonal test L9（34）. Results show that the optimum formula was that soybean dregs power 30 g,flour 100 g,yeast 4 g,bread improver 0.9 g.

关 键 词：豆渣 面包 面包改良剂 膳食纤维 蛋白质 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]