Full-Text Search:
Home|About CNKI|User Service|中文
Add to Favorite Get Latest Update

Application of Microcrystallized Dietary Fibre from Soybean in Bread

Li Wenjia1,Lin Qinlu2,Su Xiaojun3(1.Insititute of Food Science and Technology,Hu'nan Agriculture University,Changsha,Hu'nan 410128,China;2.College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hu'nan 410004,China;3.Key Laboratory for Crop Germplasm Innovation and Utilization of Hu'nan Province,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China)  
The Microcrystallized Soybean Dietary Fibre(MSDF) was used as raw materials,and the bread quality were analyzed by baked experiment.And the qualites of the MSDF bread were changed by adding optimum gluten.The sense values were used as index,the optimum conditions were obtained by the orthogonal test.The results as follows:MSDF 6%,gluten 5%,fermentation time 45 min.
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©CNKI All Rights Reserved