添加全豆粉对面团特性影响的研究  

Study on the effect of whole soybean powder on dough characteristics

作　　者：吴海仙 陈中[2] 刘彬[2] 

机构地区：[1]东莞市派多食品饮料有限公司,广东东莞523325 [2]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》2006年第8期92-94,共3页Science and Technology of Food Industry

摘　　要：采用Brabender粉质仪和拉伸仪及TA-XT2i质构仪对添加了全豆粉的面团的流变特性和质构特性分别进行了测定,研究了全豆粉添加量对面团特性的影响。By Brabender Farinograph and Extensograph and Stable Micro Systems TA-XT2i texture analyser, the rheology and texture properties of dough containing whole soybean powder were analyzed respectively in this paper. The effect of whole soybean powder on dough characteristics was studied.

关 键 词：全豆粉 面团特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]