三种大豆蛋白对面团流变学特性的影响  

A study on influences of three soy protein to dough rheological property

作　　者：何雅蔷[1] 张九魁[1] 安渊[1] 芦骞[1] 刘钟栋[1] 刘秀芳[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国食品添加剂》2010年第4期206-212,168,共8页China Food Additives

摘　　要：在本实验中,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,研究其对面团流变学特性的影响。实验结果表明,添加大豆分离蛋白粉后面粉的蛋白质含量增高,筋力增强,韧性增大,面团的加工品质增强;添加适量的低温脱脂豆粉不仅不会对面团拉伸特性产生不良影响,而且还会对面团的拉伸特性产生一定的改善作用,低温脱脂豆粉添加量为4%的面团各项流变学指标最优,说明4%的添加量有助于改善面团流变学指标;功能性大豆浓缩蛋白和豆奶宝大豆浓缩蛋白使面团的吸水率增加,形成时间和弱化度减少,粉质质量指数增加,同时,使面团的拉伸曲线面积、延伸度、拉伸阻力以及拉伸比增大。In this experiment,the soy protein isolate farina,low-temperature defatted soybean meal and soy protein concentrate were added into wheat flour as food additives to study their influences on dough rheological property.The results showed that adding 4% defatted soybean meal could optimized the indicators of dough rheology,this demonstrated that adding 4% of it could help to modify the indicators of dough rheology;the functional soy protein concentrate and soy milk-soy protein concentrate resulted in the water absorption increasing,reducing the development time;at the same time,the soy protein concentrate increased the area of energy,the extensibility,the resistance to extension and the ration of extension.

关 键 词：大豆分离蛋白粉 低温脱脂豆粉 大豆浓缩蛋白 面团流变学特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]