【摘要】 以 5%、10 %、15%、2 0 %、2 5%籽粒苋粉代替小麦粉 ,制成籽粒苋保健面包。对这类面包中赖氨酸、膳食纤维含量进行分析 ,结果表明籽粒苋粉能明显提高赖氨酸和膳食纤维的含量 ,特别是能改善可溶性膳食纤维与不溶性膳食纤维的配比。与全麦粉面包相比 ,籽粒苋面包中蛋白质的提高率为 0 .58%～ 6 .91% ,赖氨酸含量提高率为 13.50 %～ 56 .57% ,总膳食纤维提高 8.2 6 %～ 39.4 5% ,不溶性膳食纤维提高 7.91%～33.33% ,可溶性膳食纤维提高 9.76 %～ 6 5.85% ;而脂肪的含量则随籽粒苋粉的增加而减少。由于籽粒苋对赖氨酸和膳食纤维具有强化作用 ,使籽粒苋保健面包可以作为高脂血症、糖尿病和肥胖人群的理想食品更多还原

【Abstract】 Wheat flours weve partially (5%,10%,15%,20%,25%,respectively)replaced by amaranth seed flour for making fortified bread.The lysine content and dietary fibre content of the bread were analysed.The contents of lysine and dietary fibre increased with increasing additon of amaranth seed flour.The increments of protein content,lysine and total dietary fibre were 0.58-6.91%,13.5-56.57% and 8.26-39.45%,respectively.The percentage of soluble dietary fibre to total dietary fibre content of the breads changed from 18.68% for bread with none amaranth added to 22.37% for bread with 25% wheat flour replaced by amaranth flour.On the other hand,the fat content in amaranth fortified bread was lowed by addition of amaranth flour. ]更多还原