食品工业科技2013，Vol.34Issue(3)：90-92,96,4.
微晶纤维素对面包品质和全质构的影响
Impact of microcrystalline cellulose on the quality and texture of bread
摘要
Abstract
The microcrystalline cellulose ( MCC) was sieved as three particle sizes: 34.68μm ( MCC- A) , 55.96μm ( MCC-B)and 137.85μm(MCC-C) ,and the water holding capacity of MCC was 3.03 times of bread flour.The high dietary fiber breads were prepared by the addition of the MCC in the proportions of 1% ,5% and 10%.The MCC-A with the smallest particle size could reduce the hardness and baking loss, improve the total texture of bread in low proportion( 1 % and 5% ).The bread quality didn't reduce with 10% proportion of MCC-A.The MCC-B and MCC-C decreased the bread quality with proportion respectively of 10% and 5% because of their larger particle size. Therefore, the MCC-A could maintain the bread quality favorable in larger dosage. The results of sensory evaluation showed that all of the microcrystalline cellulose bread was easy to accept by consumers.关键词
微晶纤维素/面包品质/全质构分析Key words
microcrystalline cellulose/bread quality/total texture analysis分类
轻工纺织引用本文复制引用
姜绪邦,李晓瑄,王韧,王莉,陈正行..微晶纤维素对面包品质和全质构的影响[J].食品工业科技,2013,34(3):90-92,96,4.基金项目
中央财政基础基金(JUSRP 21123). （JUSRP 21123）
