大豆制品对面包品质影响的研究  

Effects of soybean products on the characteristics of bread

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：《食品工业科技》2005年第4期92-94,97,共4页Science and Technology of Food Industry

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：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、感官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,大豆蛋白的添加提高了面包的吸水,延缓面包的老化,但会影响面包的体积变小、感官变差上,CSL、SSL、DMG的添加能消除大豆制品对面包的不利影响。The effects of soybean proteins supplementation and the addition of emulsifier on the characteristics of bread, including water absorption,loaf volume and sensory valuation and texture. The results showed that soy protein supplementation could make breads have higher moisture contents whereas it causes loaf volume and sensory valuation decrease. In addition, it can be concluded that addition of CSL, SSL, DMG can elimination this disadvantage.

关 键 词：大豆制品 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]