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《Journal of Anhui Agricultural Sciences》 2010-02
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Preparation of Water-insoluble Dietary Fiber from Buckwheat Based on Wet Grinding and Its Application in Bread

ZHANG Zhong(College of Agronomy,Ningxia University,Yinchuan,Ningxia 750021)  
[Objective] This paper extracted water-insoluble dietary fiber from buckwheat and add it into bread to make its nutrition more balanced.[Method] Wet grinding was used to extract dietary fiber and sensory evaluation was mainly used to assess the quality of bread.[Result] Experimental results showed that wet grinding could enhance the activity of dietary fiber,appropriate amount of dietary fiber could enhance the quality of bread,and α-amylase could improve the dough property.The optimal technological conditions for preparing bread were as follow: dietary fiber 5%,sugar 9%,oil 4% and amylase 0.08%.[Conclusion] Wet grinding has a wide application foreground in the preparation of water-insoluble dietary fiber.
【Fund】: 宁夏高等学校科学技术研究重点(重大)资助项目(宁教高[2007]292号)
【CateGory Index】: TS213.21
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