【摘要】 该文简介膳食纤维物化特性及生理功能性质。目前,在焙烤食品中应用膳食纤维主要来源于大豆、谷物、果蔬,膳食纤维在小剂量添加范围内对面筋网络结构和面团有一定改良作用,但若大剂量添加,会对面团特性产生副作用;因此适宜添加膳食纤维能延缓面包陈化率,增大面包和糕点体积,改善饼干咀嚼性,及满足人们对高膳食纤维、低能量焙烤食品需求。更多还原

【Abstract】 In this paper the characteristics in physical chemistry and physiological functions of dietary fiber are briefly introduced.At present dietary fiber in baked products comes from soyben、grain、fruits and vegetables.The network of wheat gluten and dough properties have certain improvements on the dietary fiber whtin the low dose.But it caused side-effect to the dough properties at the high dose.In the suitable addition the aging of bread delayed and the loaf volume and the pasty volume enlarged and the biscuit chewiness improved.Besides it meet the need for the high dietary fiber and low energy baked products.更多还原