食品科学 ›› 2008, Vol. 29 ›› Issue (2): 493-496.
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宋欢, 明建, 赵国华
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SONG Huan, MING Jian, ZHAO Guo-Hua
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摘要: 越来越多的证据表明,膳食纤维的摄入量与慢性疾病之间有很密切的联系。但是膳食纤维的摄入量通常低于推荐量,因此,研究和开发高膳食纤维食品是很有必要的。本文综述了近几年国内外对高纤维面制品的研究进展,并对不同膳食纤维对面团流变学性质的影响作了总结,以期推动这方面产业的发展。
关键词: 膳食纤维, 面团, 流变学, 面制品
Abstract: A good correlation has become evident between fiber consumption and the reduction of coronary heart-related diseases and diabetes incidences. However, the amount of fiber intake is commonly lower than recommended. Hence, the development of foods with high fiber content should be desirable. The cooked wheaten foods enriched with fiber were reviewed in this paper. The effects of addition of different fibers on dough rheology wre studied, for promoting the industrial development in this respect.
Key words: dietary fiber, dough, rheology, products of wheat flour
宋欢, 明建, 赵国华. 添加膳食纤维对面团及面制品品质的影响[J]. 食品科学, 2008, 29(2): 493-496.
SONG Huan, MING Jian, ZHAO Guo-Hua. Overview on Effects of Addition of Dietary Fiber on Qualities of Dough and Products of Wheat Flour[J]. FOOD SCIENCE, 2008, 29(2): 493-496.
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