膳食纤维对焙烤食品面团特性以及焙烤品质的影响分析  

Dietary Fiber Baked Dough Properties and Baking Quality of Profiles

作　　者：刘力源[1] 唐海珊 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工（下）》2015年第6期76-77,80,共3页Farm Products Processing

摘　　要：目前,我国有大量关于膳食纤维在焙烤食品中的应用研究,包括大豆膳食纤维、谷物膳食纤维、果蔬膳食纤维等方面。通过膳食纤维的特性、发展现状以及在焙烤食品的应用和影响,分析大豆膳食纤维和麦麸膳食纤维及其对面筋的网络结构、面团的形成以及焙烤特性的改良作用。This paper reviews the characteristics of dietary fiber, as well as development status and influence in bakery applications. At present, China has a lot of study about the literature of dietary fiber in baked goods, including soybean dietary fiber, cereal fiber, fruit and vegetable dietary fiber and so on, this article introduces the soybean dietary fiber and wheat bran dietary fiber, their network of gluten structure, the formation of the dough and baking properties have improved a certain role.

关 键 词：膳食纤维 焙烤食品 面团特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]