活性大豆粉对馒头感官品质的影响  

The Effect of Bioactive Soybean Powder on Quality of Steamed Bread

作　　者：田晓会 韩小贤[1] 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2016年第15期49-52,共4页Food Research and Development

摘　　要：活性大豆粉中含有脂肪氧化酶,它对面粉及面制品品质有良好的改良效果。本试验将两种大豆粉按不同的比例分别添加到面粉中,研究两种大豆粉对混合粉、面糊的亮度以及馒头的亮度和体积的影响。混合粉、面糊以及馒头的亮度随着两种大豆粉添加量的增加均呈现先增加后降低的趋势,馒头的体积均比空白组大。大豆粉的添加量为0.4%时馒头的亮度较高,体积较大,营养价值较高。Bioactive soybean powder contains fatty oxidase, which improves the effect of flour and flour prod- ucts. In this experiment, two kinds of soybean meals were added to flour in different proportions to study the influence of the two kinds of soybean meals on the luminance and volume of steamed bread and on the luminance of mixed powder and batter. With the increasing of soybean meal added, the luminance of mixed powder, batter and steamed bread was first rise and then drop. The volume of the steamed bread was bigger than the contrast. The luminance and volume of steamed bread was bigger and the nutritional value of steamed bread was higher when the adding amount of the bioactive soybean powder was 0.4 %.

关 键 词：大豆粉 脂肪氧化酶 馒头 亮度 体积 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]