麦麸膳食纤维对面团特性影响的研究进展  

Research Progress on the Effect of Wheat Bran Dietary Fiber on Dough Properties

作　　者：张昂[1] ZHNAG Ang(Puyang Vocational and Technical College,Puyang 457001,China)

机构地区：[1]濮阳职业技术学院,河南濮阳457001

出　　处：《现代食品》2021年第11期28-30,共3页Modern Food

基　　金：河南省科协2021年度河南科技智库调研课题“河南省农村食品安全现状与优化路径研究”(HNKJZK-2021-40C);濮阳职业技术学院校级科研项目“小麦麸皮经挤压膨化后的功能特性以及在面制品中的应用研究”(2020PZYKY16)。

摘　　要：由于膳食纤维具有保健功能,富含膳食纤维的功能性食品逐渐受到了人们的欢迎。麦麸因含有大量的膳食纤维而受到人们的广泛关注,如果在面制品中添加合理比例的麦麸膳食纤维,则能够提升面制品的质量。但是,添加麦麸膳食纤维可能会对面团的特性产生一些影响,所以本文对此进行具体的探讨和分析。Because dietary fiber has health care function,many functional foods containing dietary fiber are popular in the market.Wheat bran has been widely concerned because of contains a large amount of dietary fiber resources,if a reasonable proportion of wheat bran dietary fiber can be put into flour products,the quality of these flour products can be improved.However,adding wheat bran dietary fiber may have some effects on the properties of dough,so this paper will make a specific discussion and analysis.

关 键 词：膳食纤维 麦麸 面团特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]