摘要
将从麦麸中提取的膳食纤维分别以不同添加量添加到面包中,然后分别与普通面包比较。结果显示:麦麸膳食纤维添加量为5%的面包,其外观性状和内在质量均不明显低于普通面包,成为富含膳食纤维的保健面包。
Diet fibre from wheat bran was added into the bread was studied. Compared with the ordinary bread, adding 5% diet fibre to it would not influence its appearance properties and inherent quality.
出处
《现代食品科技》
EI
CAS
2006年第1期97-98,107,共3页
Modern Food Science and Technology
