大豆11S球蛋白对小麦粉流变学特性及面包品质的影响  

Effect of 11S Globulin on Flour Rheological Properties and Bread Quality

作　　者：杨春华[1] 石彦国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品科学》2013年第17期131-135,共5页Food Science

基　　金：哈尔滨商业大学博士科研启动项目(12DL012);黑龙江省普通高等学校食品科学与工程重点实验室开放课题(FSE-2012008)

摘　　要：以低温脱脂大豆粕为原料,利用碱溶酸沉与等电点冷沉法提取大豆粕中的11S球蛋白。将提取的11S球蛋白加入到小麦粉中,探讨11S球蛋白对小麦粉的流变学特性的影响,并对含11S球蛋白面包成品进行物性指标评价和感官评价。结果表明:小麦粉中加入11S球蛋白后提高了吸水率,增加了面团形成时间和稳定时间,使面团的耐搅打性增强,面团的延伸性也增加;11S球蛋白添加量为3%的面包品质最好,该条件下面包的硬度为344.8g,弹性为0.92,感官评分为46.7。The effect of globulin on flour rheological properties and bread quality were studied. 11S globulin was extracted from low-temperature defatted soybean meal by isoelectronic point and cooling precipitation. The extract of 11S globulin was added to flour at various ratios to explore its rheological characteristics. The mixture flours containing 11S globulin were used to prepare bread. The bread quality was evaluated by texture analyzer and sensory analysis. The experimental results indicated that the addition of 11S globulin would strengthen the rheological properties and the quality of wheat flour. The stability and farinose evaluation value reveal an obvious increase, the softness of dough was greatly reduced, the tensile strength was increased and the gelatinization time is shortened. The quality of bread was the best by adding 11S globulin at the ratio of 3%. The hardness, elasticity and sensory score under the conditions was 344.8 g, 0.92 and 46.7, respectively.

关 键 词：大豆11S球蛋白 小麦粉 流变学特性 面包品质 

分 类 号：TQ93[化学工程]