Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
QIAN Hai-feng, WANG Jie-qiong, WANG Li, ZHAGN Hui, QI Xi-guang. Research progress in high dietary fiber staple flour products[J]. Science and Technology of Food Industry, 2015, (19): 385-389. DOI: 10.13386/j.issn1002-0306.2015.19.070
Citation: QIAN Hai-feng, WANG Jie-qiong, WANG Li, ZHAGN Hui, QI Xi-guang. Research progress in high dietary fiber staple flour products[J]. Science and Technology of Food Industry, 2015, (19): 385-389. DOI: 10.13386/j.issn1002-0306.2015.19.070
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Research progress in high dietary fiber staple flour products

    Abstract
  • The effects and mechanisms of dietary fiber on the properties of dough and the qualities of bread and steamed bread were reviewed in the paper,and the development tendency of future staple products with high dietary fiber has been proposed in order to make a reference for improving the nutrition of bread and steamed bread and further promote their industrialization.
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