大豆膳食纤维在低糖面包中的应用研究  

Study on application of soybean dietary fiber in low sugar bread

作　　者：张秀凤[1] 陈文静 马丽卿[1] ZHANG Xiufeng;CHEN Wenjing;MA Liqing(Henan Univeisity of Animal Hursbandry and Economy,zhengzhou,Henan 450046)

机构地区：[1]河南牧业经济学院

出　　处：《现代牧业》2020年第1期12-17,共6页Modern Animal Husbandry

摘　　要：对低糖大豆膳食纤维面包的配方及生产工艺进行研究,以确定低糖大豆膳食纤维面包中帕拉金糖、大豆膳食纤维的最佳添加量及低糖大豆膳食纤维面包的最佳生产工艺条件。结果表明,低糖大豆膳食纤维面包的最佳配方及工艺为:帕拉金糖对白砂糖的取代量为29.18%,大豆膳食纤维添加量为2.94%,发酵时间为69.83 min。In this paper,the formulation and production technics of low sugar soybean dietary fiber bread were studied.The optimal addition of paralinose and soybean fiber in low sugar soybean dietary fiber bread and the optimum production conditions of soybean dietary fiber bread were determined.The results showed that the best formulation and production technics of low sugar soybean dietary fiber bread are:paralinose substitution of white sugar was 29.18%,soybean dietary fiber was 2.94%,and the fermentation time was 69.83 min.

关 键 词：大豆膳食纤维 帕拉金糖 面包 配方 工艺 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]