食品科学 ›› 2002, Vol. 23 ›› Issue (8): 208-209.
• 工艺技术 • 上一篇 下一篇
涂瑾, 吴磊燕, 王宗德, 范国荣
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TU Jin, WU Lei-Yan, WANG Zong-De, FAN Guo-Rong
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摘要： 将杉木微晶纤维素加入到面包粉中,研究其添加量对面包质量的影响。实验结果表明,杉木微晶纤维素的添加量在0.1%～0.3%,能制备到色、香、味和组织结构都令人满意的点心面包。它使膳食纤维的含量增加,对提高面包的营养保健功能及延长面包的货架期有促进作用,因此是一种新型营养保健食品。
关键词: 杉木微晶纤维素, 面包, 品质
Abstract: Small amount of microcrystalline cellulose of Cuninghamia lanceolata was added in wheat flour and the effectof microcrystalline cellulose on quality of bread was studied. The results showed that the optimum dosage of microcrystallinecellulose was 0.1%～0.3%. The quality of bread was good . It became a new health food.
Key words: Cuninghamia lanceolata , Microcrystalline cellulose , Bread
涂瑾, 吴磊燕, 王宗德, 范国荣. 杉木微晶纤维素面包的研制[J]. 食品科学, 2002, 23(8): 208-209.
TU Jin, WU Lei-Yan, WANG Zong-De, FAN Guo-Rong. [J]. FOOD SCIENCE, 2002, 23(8): 208-209.
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