摘要
由豆渣经特殊湿热处理加工而得的多功能纤维添加剂含有６７．９８％膳食纤维和１９．５７％蛋白质，是一种良好的蛋白－纤维添加剂。它对面团特性和焙烤品质的影响同时存在“改良”与“恶化”两种对立的趋势，综合影响取决于两种趋势的相对强弱及面团本身的品质。较小添加量的多功能纤维添加剂可望在提高中或低筋力面粉品质上发挥作用。
Multi-functional fibre additive(MFA) produced from seybean residue after sepcial thermal treatment contained 67.98%(db.)of total dietary fibre and 19. 57%of protein, so it is a good protein-fibre additive. Dough rheological and baking properties were affected by MFA with two sharply contrasting trends of'improving'and'weakening'.The composite effect depended on the relative strength of the above trends and doughproperties itself.Adding small amount of MFA would improve the properties of flour withmiddle or weak gluten network.
关键词
面团特性
焙烤品质
改良
膳食纤维添加剂
Multi-functional fibre additive(MFA)
Dough rheological property
Bakingproperty
Improvement
