微波处理豆浆对馒头面团发酵特性影响的研究  

EFFECTS OF MICROWAVE-TREATED SOYMILK ON FERMENTATION PROPERTIES OF DOUGH OF MANTOU

作　　者：苏东民[1] 马荣琨[1] 苏东海[2] 李里特[1,3] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]北京电子科技职业学院,北京100029 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《河南工业大学学报（自然科学版）》2009年第4期24-28,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：北京市自然科学基金项目(5093026);河南省重点科技攻关项目(0523011000)

摘　　要：采用微波处理豆浆,研究了豆浆中蛋白质变性、还原糖含量以及豆浆馒头面团发酵特性的变化.结果表明:随着微波处理时间的增加,豆浆中蛋白质的表面游离巯基含量先迅速升高后降低,还原糖含量先略上升而后下降,发酵面团产气量先迅速增加后减小,膨胀高度和pH值呈下降趋势.The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave, and the change of fermentation properties of soymilk Mantou dough were investigated. The results showed that the content of surface free sulflaydryl bond content in soymilk protein and the gas production of fermented dough increase rapidly and then decrease, the reducing sugar content increases appreciably at the beginning and then decreases while the height and pH fermented dough presented decreasing trends with the increase of microwave treating time.

关 键 词：微波 豆浆 馒头面团 发酵特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]