摘要
研究了锥栗超微粉(200目以上)的制备工艺,并利用超微粉的性质将其应用到锥栗超微粉面包中,探究了锥栗超微粉面包的焙烤特性,最后测定了产品中的抗性淀粉含量,结果显示添加锥栗超微粉后抗性淀粉含量能显著提高。
The preparation technology of Castanea henryi superfine powder was studied. By using the properties of superfine powder, apply it to Castanea henryi superfine powder bread. And the bread baking characteristics were explored. Then the content of resistent-starch was measured. The results showed that the content of resistent-starch was increased observably.
出处
《食品工业》
CAS
北大核心
2014年第7期158-162,共5页
The Food Industry
基金
福建省高等学校科技创新团队支持计划(闽教科[2012]03号)
福建农林大学科技创新团队支持计划(cxtd12009)
锥栗品质与加工特性的研究(福建农林大学校青年基金011317)
关键词
锥栗超微粉
面包
焙烤特性
研究
Castanea henryi superfine powder
bread
baking characteristics
research
