高膳食纤维面制主食的研究进展
Research progress in high dietary fiber staple flour products
-
摘要: 本文综述了膳食纤维对面团特性及传统主食面包、馒头品质的影响机理,并对未来高膳食纤维面制主食的发展趋势作了展望,以期对改善传统主食面包、馒头的营养价值提供参考,进一步推进其工业化发展。Abstract: The effects and mechanisms of dietary fiber on the properties of dough and the qualities of bread and steamed bread were reviewed in the paper,and the development tendency of future staple products with high dietary fiber has been proposed in order to make a reference for improving the nutrition of bread and steamed bread and further promote their industrialization.
下载: