豆渣粉粒度和添加量对小麦粉理化特性的影响  

Effect of Particle Size and Addition of Okara on Physicochemical Properties of Wheat Flour

作　　者：芦菲[1] 刘洋[1] 李波[1,2] 孙明山 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南老磨坊小宝豆业有限公司,河南新乡453000

出　　处：《大豆科学》2014年第1期103-106,共4页Soybean Science

基　　金：人社部留学人员科技活动择优资助项目(2011508);河南省重点科技攻关项目(102102110031)

摘　　要：豆渣是生产豆腐、豆浆等产品的副产物,富含膳食纤维和蛋白质。为促进豆渣在面制品中的应用,将豆渣干燥、粉碎、过筛后,制得80<φ<200目、φ>80目、φ>200目3种粒度的豆渣粉,将其以一定比例(0~30%)与小麦粉混合后制得豆渣小麦复合粉,研究了豆渣粉粒度和添加量对复合粉理化特性的影响。结果表明:随豆渣粉添加量的增多,复合粉的灰分含量逐渐增高,白度逐渐降低,且豆渣粉粒度越小白度越低。快速粘度分析(RVA)显示,复合粉的峰值粘度、谷底粘度、破损值、最终粘度、峰值时间、回生值均随豆渣粉添加量的增加而降低,且明显低于小麦粉,表明添加豆渣粉能够增强小麦粉的热稳定性和抗老化能力。差示扫描量热(DSC)分析显示,复合粉的糊化温度较小麦粉有所提高,热焓值也略有上升。Okara is the by-product of bean curd and soy milk manufactures. It is rich of dietary fiber and protein. Okara was dried, crushed and sieved to obtain okara powder of three panicle sizes （80 〈 φ 〈 200 mesh,φ 〉 80 mesh and φ 〉 200 mesh）. This paper investigated the effects of particle size and addition （0-30%） of okara powder on physicochemical properties of com- posite flour made from okara powder and wheat flour. The results showed that with the increase of okara addition, ash content of composite flour improved ga^adually and the whiteness decreased, and the whiteness decreased with the particle size. Rapid visco analyser（RVA） showed that the peak viscosity, hold trough viscosity, breakdown,final viscosity, setback and peak time of com- posite flour decreased with the increase of okara addition, and these values were lower distinctly than wheat flour, suggesting that adding okara can improve thermal stability and anti-retrogradation of wheat flour. Differential scanning calorimetry（DSC） showed that gelatinization temperature and enthalpy value of composite flour were higher than wheat flour.

关 键 词：豆渣 小麦粉 理化特性 糊化 

分 类 号：S512.1[农业科学—作物学]