3种大豆蛋白对馒头品质影响的研究  

STUDY ON INFLUENCES OF THREE KINDS OF SOY PROTEIN ON THE QUALITY OF STEAMED BREAD

作　　者：何雅蔷[1] 鲍庆丹[1] 芦骞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2009年第6期13-16,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：将大豆分离蛋白粉、低温脱脂豆粉和大豆浓缩蛋白作为食品添加剂分别添加到小麦粉中,研究其对馒头品质的影响.结果表明:当大豆分离蛋白粉添加量为3%时,馒头表面变得洁白、光滑、对称、有球形感,内部气孔细小均匀,感官评分较高;适当添加低温脱脂豆粉,明显提高馒头的白度;当功能性大豆浓缩蛋白添加量为3%,馒头内部蜂窝结构组织较细密均匀,馒头芯洁白、柔软,弹性较好,感官评价分数较高.The effects of soy protein on steamed bread quality were studied by adding soy protein isolate powder, low-temperature defatted soybean meal and soy protein concentrate into wheat flour as food additives. The results showed that the steamed bread surface became white, smooth, symmetrical and spherical and had high- er sensory quality, and the pores inside the steamed bread are fine and uniform when 3.0% soy protein isolate powder was added. An appropriate amount of low-temperature defatted soybean meal could improve the whiteness of steamed bread obviously. When 3% functional soy protein concentrate was added into flour, the inter- nal honeycomb structure of steamed bread was fine and uniform, and the core of the steamed bread was white, soft and elastic, so that the steamed bread has higher sensory quality.

关 键 词：大豆分离蛋白粉 低温脱脂豆粉 大豆浓缩蛋白 馒头 品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]