【摘要】 将麦麸膳食纤维添加于面粉中制作面包和馒头,通过感官评价来研究麦麸膳食纤维添加量对面包和馒头品质的影响。实验结果表明,在面包或馒头中添加5%麦麸膳食纤维较适宜,不会明显降低面包和馒头的感官性状和内部品质,而且口感细腻,无麸皮干涩味,感官评分最高。更多还原

【Abstract】 Wheat bran dietary fiber was added to flour,to make bread and steamed bread.The effect of adding amount of wheat bran dietary fiber on the quality of bread and steamed bread was studied through the sensory evaluation.The experimental results showed that adding 5% wheat bran dietary fiber to bread or steamed bread was more appropriate,and could not significantly reduce the sensory characteristics and inner quality of bread and steamed bread,and the taste was fine,without any dry and astringent taste of bran,the sensory score was the highest.更多还原