不同聚合度菊糖对小麦面团流变特性及面包品质的影响

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1、单位代码10635学号112015324001668硕士学位论文不同聚合度菊糖对小麦面团流变特性及面包品质的影响论文作者：赵天天指导教师：刘雄教授学科专业：食品科学研究方向：食品化学与营养学提交论文日期：2018年5月23日论文答辩日期：2018年6月2日学位授予单位：西南大学中国重庆2018年5月UniversityCode:10635StudentNumber:112015324001668SouthwestUniversityMasterDegreeDissertationEffectofdifferentpoly

2、merizedinulinontherheologicalpropertiesofwheatdoughandthequalityofbreadCandidate:TiantianZhaoAdvisor:Prof.XiongLiuMajor:FoodScienceSubject:FoodchemistryandnutritionChongqing·ChinaMay,2018目录目录摘要.......................................................................

3、..........................................................IABSTRACT....................................................................................................................III第1章绪论.........................................................................

4、...........................................11.1菊糖概述.................................................................................................................11.1.1菊糖简介..........................................................................................

5、.........11.2菊糖的理化性质.....................................................................................................21.2.1水溶性......................................................................................................21.2.2甜度........................

6、...................................................................................21.2.3稳定性及保湿性.......................................................................................21.2.4粘度.........................................................................

7、..................................31.3菊糖的生理功能.....................................................................................................31.3.1改善肠道环境，预防肠道感染...............................................................31.3.2促进矿物质吸收.......................

8、................................................................41.3.3降血脂，预防心血管疾病.......................................................................