大豆蛋白制品对面包品质影响研究  

Effects of Soybean Products on the Characteristics of Bread

作　　者：刘彬[1] 陈中[1] 杨晓泉[1] 

机构地区：[1]华南理工大学食物蛋白工程研究中心,广州510640

出　　处：《粮食与油脂》2004年第12期20-22,共3页Cereals & Oils

基　　金：广东省"十五"攻关农产品重大专项(A20301)国家"十五"招标攻关项目(2001BA501A02)

摘　　要：主要研究添加不同大豆蛋白制品对面包品质影响,包括面包吸水能力、面包体积、感观、及面包质 构等变化,同时研究乳化剂对这种影响消除作用。研究表明:添加大豆蛋白能提高面包吸水能力,延缓面 包老化,但会影响面包体积变小、感观变差,添加CSL、SSL、DMG能消除大豆制品对面包不利影响。The effects of soybean proteins supplemented on the characteristics of bread, including water absorption, loaf volume, sensory valuation and texture of bread, and the addition of emulsion to wheat flour were studied. The results showed that soy proteins supplementation can make breads have higher moisture contents whereas it cause loaf volume and sensory valuation decrease. In addition, it can be concluded that addition of CSL、SSL、DMG can elimination this disadvantage affection.

关 键 词：大豆蛋白 面包 质构 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]