谷氨酰胺转胺酶和大豆粉在荞麦面包加工中的应用  

Application of Transglutaminase and Soybean Protein in Processing Steambread of Buckwheat

作　　者：侯东丽[1] 张正茂[1] 师俊玲[1] 孙丽丽[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2010年第5期191-196,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：陕西省科技攻关项目(2004K03-G5-02);西北农林科技大学基金(07ZR03)

摘　　要：以添加谷氨酰胺转胺酶及脱脂大豆粉来改善面团的加工品质和荞麦面包的食用品质为目的,利用单因素试验和正交试验,研究了荞麦粉与小麦粉的比例、谷氨酰胺转胺酶用量、大豆粉用量、酵母粉用量、加水量等因素对产品品质的影响规律,并对各因素的水平进行了优化。通过谷氨酰胺转胺酶和大豆粉的共同作用,荞麦面团和荞麦面包的品质得到了显著提高。在1 kg混合粉(其中荞麦粉300 g,小麦粉690 g,大豆粉10 g)中加入0.5 g谷氨酰胺转胺酶、25 g酵母粉1、5 g食盐6、0 g糖、650 mL水。结果表明,在所选最优条件下,采用国标面包生产工艺就可以生产出高质量、高荞麦粉含量(300 g/kg)的荞麦大豆营养强化面包。In order to improve the processing and taste quality of buckwheat bread,using transglutaminase and soybean powder as the additive and single-factor and orthogonal experimental designs as the analysis methods.Through action test of the buckwheat flour to the wheat flour,transglutaminase dose,soybean powder dose,yeast dose and water adding quantity,the results showed that the quality of the dough and bread made of buckwheat and wheat mixture were improved greatly by using transglutaminase together with soybean powder.The parameters of buckwheat bread were optimized under the conditions of adding 0.5 g transglutaminase,25 g yeast powder,15 g salt,60 g sugar and 650 mL water into 1 kg flour mixture including 300 g buckwheat flour,690 g wheat flour and 10 g soybean powder.With this optimized prescription,the standard bread processing procedure could produce high quality and nutrition-fortified bread with high buckwheat content（300 g/kg） and soybean.

关 键 词：谷氨酰胺转胺酶 荞麦 大豆粉 面包 营养强化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]