脱脂活性豆粉对面粉品质的影响  

Effects on Flour Quality of Defatted Active Soybean Powder

作　　者：丁玲[1] 杜先锋[1] 徐阮园[1] 邢正军[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《包装与食品机械》2010年第4期6-10,共5页Packaging and Food Machinery

基　　金：国家自然科学基金项目(编号:20776002)

摘　　要：通过在面粉中添加一定比例的脱脂活性豆粉,研究了其对面粉流变学性质、快速粘度性质及馒头品质影响。粉质试验表明,脱脂活性豆粉可使面团的校正吸水率提高,稳定时间提高(除1.0%略低于空白外),形成时间缩短,粉质指数提高,弱化度降低;快速粘度特性结果表明,脱脂活性豆粉可使面粉峰值粘度、低谷粘度、崩解值和最终粘度降低,糊化温度(除2.5%)提高;馒头实验表明,脱脂活性豆粉可以提高馒头表面白度,增加成品质量和体积。Smashed microtherm soybean meal was added to flour with different adding ratio to found out the effect on dough rheology characteristics,rapid viscosity（RVA） characteristics of flour and quality of steamed bread.The results of our assay were as follows： adding defatted active soybean powder could advance Absorbing amount,steady time（1.0% slightlyhigher than control）,farinograph quality number（FQN） of flour,decline softening degree and reduce development time;slightly decrease peak viscosity,hold-through,final viscosity,setback,breakdown,increase pasting temperature（2.5% excluded） as well;make steamed bread moreheavier and larger.

关 键 词：脱脂活性豆粉 面粉 面团流变学性质 RVA特性 馒头品质 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]