粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2013年
9期
27-30
,共4页
玉米%膳食纤维%面包
玉米%膳食纖維%麵包
옥미%선식섬유%면포
corn%dietary fiber%bread
对添加玉米高品质膳食纤维（corn high quality dietary fiber，CHQDF）的面包质构特性进行研究。结果表明，添加CHQDF对面包质构特性有一定影响，可增大面包硬度和咀嚼性，而对面包弹性和回复性影响较小；通过对面包物性、比容、保水性、老化度及面包感官品质进行综合分析，确定CHQDF在面包中最大添加量为9%；此时面包口感细腻、质地柔软、呈有弹性、风味纯正。
對添加玉米高品質膳食纖維（corn high quality dietary fiber，CHQDF）的麵包質構特性進行研究。結果錶明，添加CHQDF對麵包質構特性有一定影響，可增大麵包硬度和咀嚼性，而對麵包彈性和迴複性影響較小；通過對麵包物性、比容、保水性、老化度及麵包感官品質進行綜閤分析，確定CHQDF在麵包中最大添加量為9%；此時麵包口感細膩、質地柔軟、呈有彈性、風味純正。
대첨가옥미고품질선식섬유（corn high quality dietary fiber，CHQDF）적면포질구특성진행연구。결과표명，첨가CHQDF대면포질구특성유일정영향，가증대면포경도화저작성，이대면포탄성화회복성영향교소；통과대면포물성、비용、보수성、노화도급면포감관품질진행종합분석，학정CHQDF재면포중최대첨가량위9%；차시면포구감세니、질지유연、정유탄성、풍미순정。
The effect of corn high quality dietary fiber(CHQDF)on the texture property of bread was studied. The results showed that CHQDF had certain influence on the texture of bread. The addition of CHQDF led to the improvement of hardness and chewiness of bread,while had relatively less impact on the elasticity and resilience of bread. Through the comprehensive analysis of physical property,specific volume,water-retaining property,aging degree and sensory quality of bread,the maximum addition of 9%of CHQDF in bread was confirmed. Under such conditions,the bread had exquisite taste,soft and flexible texture and pure flavor.
