红薯纤维面包的研制与开发

范文编号:SP060  范文字数:6986,页数:16

 摘 要：本文简要地介绍了红薯的营养价值，保健功能，以及纤维面包的现状，发展前景等；本面包产品是以红薯的渣作为原料烘焙而成的纤维面包。红薯渣丰富的营养成分和所具有的保健功能都很好的适应了面包市场发展的需求。在当今一切以健康为重的观念下，红薯纤维面包的优势是显而易见的。本文描述了红薯纤维面包制作的工艺流程，原料配方，实验步骤以及实验结果。并通过分析总结前一次的实验结果进行配方、工艺的不断改良，从而得到在口感，质地，色泽上都令人较为满意的面包。
        

关键词：红薯；纤维；面包

Abstract: This article briefly describes the nutritional value of sweet potato, health functions, as well as fiber bread status, development prospects; This bread is baked sweet potato in the slag as a raw material made of fiber bread. Sweet potato residue rich in nutrients and the health care functions with very good adaptation of the bread market demand. In today's health-re-all concept, the sweet potato fiber bread advantage is obvious. This article describes the technological process of making bread, sweet potato fiber, raw materials formulations, experimental procedures and results. Conclusion by analyzing the experimental results of the previous formula, the continuous improvement process to get the taste, texture, and color of bread were very satisfactory.

Keywords：Sweet potato; fiber; Bread

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1  红薯的营养价值 2
 1.2  红薯的保健作用 
 1.3  膳食纤维简介 
 1.4  红薯纤维面包的现状和发展前景 
 1.5  技术问题 
2. 实验部分 
 2.1  材料与设备 
 2.2  试验方法 
3. 结果与讨论 
 3.1   数据  
 3.2  分析  
 3.3  试验中遇到的问题 
     3.3.1 
4．总结与展望 
致谢 
参考文献 

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