食品工业科技2012，Vol.33Issue(17)：227-230,4.
莲藕膳食纤维法式小面包的生产配方研究
Study on the production formula of lotus root dietary fiber french stytle bread
摘要
Abstract
The proper lotus root juice and lotus root residues powder were added into flour in the direct fermentation method to make lotus root dietary fiber french stytle bread.The basic formula and technological essentials were determined by the results of preliminary test. Under these conditions, the addition amount of important raw and supplemental materials was studied through the single factor and orthogonal test method.The result showed that the optimum addition amount（the percentage of total flour） was 20% cake flour,21 % lotus root juice,6% lotus root residues powder, 1.5% food additives （including 0.6% bread improver and 0.9% glyceryl monostearate） .The specific volume,colour, flavor, taste, mouth feel and texture characteristic of lotus root dietary fiber french stytle bread were very good.关键词
莲藕/渣/法式小面包/膳食纤维Key words
lotus root residues french stytle bread dietary fiber分类
轻工纺织引用本文复制引用
李红涛,李西腾,丁兴华..莲藕膳食纤维法式小面包的生产配方研究[J].食品工业科技,2012,33(17):227-230,4.基金项目
淮安市科技支撑计划（工业）项目（HAG2010056）. （）
