籽粒苋富纤维营养面包的研制

摘要

研究以添加籽粒苋、玉米、大豆、胡萝卜等五谷杂粮及蔬菜等天然添加剂，并经过特殊的技术处理，加工富纤维营养面包的方法。检测结果表明籽粒苋面包比对照总膳食纤维、β胡萝卜素、蛋白质、18种氨基酸、8种必须氨基酸、钙、锌、铁、硒、Vв2、Vв6分别提高了9.5%、27.12%、11.7%、11.5%、27.4%、77.7%、45.8%、45.6%、21.2%、75%、33.3%；Vв1降低了68.7%。%This paper studied the methods to make bread rich in kinds of fiber by adding such natural additives as grain amaranth, corn, soybean, and carrots, and other grains and vegetables, which are processed by special technology. The detection results showed that the grain amaranth bread, compared with the control bread, its total dietary fiber,βcarotene, protein, 18 kinds of amino acids, 8 kinds of essential amino acids, calcium, zinc, iron, selenium, Vв2,Vв6 increased respectively 9.5%, 11.7%, 11.5%, 27.4%, 77.7%, 45.8%, 45.6%, 21.2%, 75%and 33.3%;but Vв1 decreased by 68.7%.