大豆分离蛋白粉对面团流变学特性和馒头品质的影响研究  

Study on the effects of soy protein isolate farina on physicochemical property of wheat flour dough and steamed bread

作　　者：何雅蔷[1] 白建民[1] 王凤成[1] 芦骞[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《食品科技》2010年第3期144-148,163,共6页Food Science and Technology

摘　　要：将大豆分离蛋白粉作为一种食品添加剂添加到小麦粉中,研究其对面团流变学特性和馒头品质的影响。实验结果得出,在小麦粉中添加大豆分离蛋白粉,可以明显地改善面团的稳定时间以及拉伸曲线面积和拉伸阻力。另外还可以提高馒头的品质,当在小麦粉中添加3%的大豆分离蛋白粉时,其对馒头品质有较好的改善作用。The effects of soy protein isolate farina on physicochemical property of wheat flour dough and steamed bread were studied by adding protein isolate farina to wheat flour.The results showed that adding soy protein isolate farina to wheat flour could obviously improve the quality,stability,extensibility and resistance of flour dough.In addition,the quality of steamed bread was also improved,when adding soy protein isolate farina was about 3%,it could reach its best effect on the quality of steamed bread.

关 键 词：大豆分离蛋白粉 面团流变学特性 馒头品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]