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Research Advance of Effects of Soybean Dietary Fiber on the Rheological Properties of Dough and Qualities of Flour Products(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年05期
Page:
869-873
Research Field:
Publishing date:

Info

Title:
Research Advance of Effects of Soybean Dietary Fiber on the Rheological Properties of Dough and Qualities of Flour Products
Author(s):
CHEN Zi-hanGUAN Xiao
School of Medical Instruments and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
Keywords:
Soybean dietary fiberDoughRheological propertiesFlour productsQuality
PACS:
TS210.1
DOI:
10.11861/j.issn.1000-9841.2011.05.0869
Abstract:
With the rising demands for a balanced diet and high quality flour products,addition of the soy dietary fiber has became a hot research spot.Soy dictary fiber could improve the rheological properties of dough and the quality of the flour products.The effects of addition of soybean dietary fiber on the rheological properties of wheat dough and flour products in recent years were reviewed in this paper.Furthermore,the research methods and related conclusions were concerned.Meanwhile,the mechanisms of soybean dietary fiber on the qualities of dough and flour products were also summarized.In some levels,it will provide some reference for the processing of soybean dietary fiber-rich pasta and flour products with high quality.

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Last Update: 2014-08-16