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《Journal of Jilin Agricultural University》 2002-06
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Application of Corn Dietary Fiber in Bread

ZHANG Yan-rong , WANG Da-wei , ZHANG Yan-nan(College of Food Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; Department of Biology and Food Engineering, Jilin Engineering Technology Teachers' College, Changchun , Jilin 130052, China)  
In this experiment, characteristics of differently processed corn dietary fiber applied in bread were studied. Through the analysis of orthogonal test, corn dietary fiber handling method and its most appropriate amount in bread were decided. To make bread good in smell and strong in resistance against bread aging, corn dietary fiber needs squeezing out and its best amount in bread is 7% .
【Fund】: 长春市科技局农业创新计划专项基金资助项目(长科合字01-048N08)
【CateGory Index】: TS213.21
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