大豆制品对面包品质影响的研究  

A Study on Influences of Soybean Products on Bread Quality

作　　者：刘彬[1] 陈中[1] 杨晓泉[1] 唐传核[1] 

机构地区：[1]华南理工大学食物蛋白工程研究中心,广东广州510640

出　　处：《粮食与饲料工业》2005年第3期25-27,共3页Cereal & Feed Industry

基　　金：国家"十五"招标攻关项目 (2 0 0 1BA5 0 1A0 2 ) ;广东省"十五"攻关农产品重大专项 (A2 0 3 0 1)

摘　　要：主要研究了添加不同大豆制品对面包品质的影响 ,包括面包吸水能力、面包体积、感观品质以及面包质构等的变化 ,同时研究了乳化剂对这种影响的消除作用。研究表明 :大豆蛋白的添加能提高面包的吸水能力 ,延缓面包的老化 ,但会使面包的体积变小、感观变差 ,硬脂酰乳酸钙 (CSL)、硬脂酰乳酸钠 (SSL)、分子蒸馏单甘脂 (DMG)The influences of added different soybean products on bread quality were studied, including water adsorption capacity, volume, sensory quality of bread as well as changes of bread texture and so on. At the same time, also the effect of emulsifier to eliminate this influence was studied. The results indicated that the added soybean protein could improve the water adsorption capacity of bread, postpone the aging of brad, but reduce the volume and make the sensory quality poor. When adding calcium stearyl lactate (CSL), sodium stearyl lactate (SSL) and distilled molecular glyceride, these adverse influences could be eliminated.

关 键 词：大豆制品 面包 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]