低聚木糖对米糠面包贮藏期间保水性的影响研究  

Effect of xylo-oligosaccharide on water-retaining property of rice bran bread during storage

作　　者：杨柳[1] 陈宇飞[1] 王磊[1] 温红珊[1] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130507

出　　处：《粮食与油脂》2016年第6期33-35,共3页Cereals & Oils

基　　金：吉林工商学院重点实验室基金

摘　　要：利用核磁共振成像技术,研究低聚木糖对米糠面包贮藏期间保水性的影响。通过检测添加低聚木糖的米糠面包和添加普通蔗糖的米糠面包贮藏期间水分含量、水分活度的变化,得出与蔗糖米糠面包相比,添加低聚木糖的米糠面包具有较高水分含量和较低水分活度。为低聚木糖在焙烤食品中的应用提供参考。MRI was used to study the effect of xylo–oligosaccharide on water–retaining property of rice bran bread during storage. Through the detection on moisture content,change of water activity of the rice bran bread containing xylo–oligosaccharide and the rice bran bread containing sugar,the results showed the rice bran bread with xylo–oligosaccharide had higher moisture content and lower water activity compared with the rice bran bread with sugar. Those provided a reference for the use of xylo–oligosaccharide on bakery food.

关 键 词：低聚木糖 米糠面包 核磁成像 保水性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]