CAJ | 학술논문

小麦麸皮膳食纤维经提取改性等一系列处理后，以感官评价为指标，通过正交试验确定了膳食纤维馒头的最佳制作工艺。当小麦膳食纤维添加量为8％，酵母用量为1％，用水量为60％时，面粉的粉质特性、加工性能和制品的食用品质得到了明显的改善。
소맥부피선식섬유경제취개성등일계렬처리후，이감관평개위지표，통과정교시험학정료선식섬유만두적최가제작공예。당소맥선식섬유첨가량위8％，효모용량위1％，용수량위60％시，면분적분질특성、가공성능화제품적식용품질득도료명현적개선。
Wheat bran dietary fiber was extracted and modified and sensory evaluation was taken as index. Orthogonal test was then done to decide the best making process of steamed bread ： wheat bran dietary fiber 8%, yeast 1%, water n 60%. It showed that the processing performance of flour and the quality of its products were greatly improved.