低温脱脂豆粉与大豆豆皮膳食纤维改善馒头品质及老化的比较  

Promoting Quality and Postponing Staling of Steamed Bread by Adding Baking Soybean Flour or Dietary Fiber from Soybean Hulls

作　　者：肖安红[1] 何东平[1] 张世宏[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430031

出　　处：《中国粮油学报》2005年第4期73-76,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：实验证明适量添加低温脱脂豆粉、大豆豆皮膳食纤维均可制作品质优良的馒头;适量低温脱脂豆粉、大豆豆皮膳食纤维均可作为改良剂提高馒头和面粉的品质、有效地延缓馒头老化;且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。High quality steamed bread was made with adding a proper quantity of baking soybean flour （defatted at low temperature） or dietary fiber made from soybean hulls. Both the soy materials are effective to promote steamed bread quality and to postpone steamed bread staling. The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour.

关 键 词：低温脱脂豆粉 大豆豆皮膳食纤维 馒头 品质 老化 馒头品质 膳食纤维 脱脂豆粉 豆皮 大豆 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]