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食品研究与开发:2022,43(21):8-13
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藜麦麸皮不可溶性膳食纤维对面包品质的影响
(1.齐齐哈尔大学食品与生物工程学院,黑龙江 齐齐哈尔 161000;2.齐齐哈尔大学生命科学与农林学院,黑龙江 齐齐哈尔 161000;3.西藏自治区农牧科学院畜牧兽医研究所,西藏 拉萨 850000)
Effect of Quinoa Bran Insoluble Dietary Fiber on Bread Quality
(1.College of Food and Biological Engineering,Qiqihar University,Qiqihar 161000,Heilongjiang,China;2.College of Life Sciences and Agriculture and Forestry,Qiqihar University,Qiqihar 161000,Heilongjiang,China;3.Institute of Animal Husbandry and Veterinary Medicine,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lasa 850000,Tibet,China)
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投稿时间:2022-04-17    
中文摘要: 为提高藜麦麸皮利用度,改善面包品质,添加藜麦麸皮不可溶性膳食纤维(0%、3%、6%、9%)制作面包,通过对面包比容、保水性、老化性、质构特性、感官评价、抗氧化性等特性分析,研究藜麦麸皮不可溶性膳食纤维含量对面包品质的影响。结果显示:随藜麦麸皮不可溶性膳食纤维添加量增加,面包比容、弹性显著减少(P<0.05),保水性、硬度、咀嚼性显著增加(P<0.05),内聚性无显著变化,抗氧化活性显著提高(P<0.05)。研究结果表明,添加藜麦麸皮膳食纤维可以提高面包品质。
Abstract:To improve the availability of quinoa bran and bread quality,the bread was prepared with adding different amounts of quinoa bran insoluble dietary fiber(QB-IDF)(0%,3%,6%and 9%).The effects of QB-IDF content on the bread quality were investigated through analyzing the characteristics of specific volume,water retention,aging,textural properties,sensory evaluation,and antioxidant properties of bread.The results showed that as the addition of QB-IDF increased,the volume and elasticity of bread decreased(P<0.05),while the water retention,hardness and chewiness of bread increased(P<0.05).The cohesiveness of bread did not change significantly,and the antioxidant activity improved as QB-IDF increased(P<0.05).The results suggest that QB-IDF improves the bread quality.
文章编号:202221002     中图分类号:    文献标志码:
基金项目:黑龙江省教育厅基本科研业务费植物性食品加工特色学科项目(YSTSXK201823);黑龙江省教育厅基本科研业务费项目(135309369)
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