葵花粕分离蛋白对黑米面包面团拉伸特性的影响  

Study on the Effect of Sunflower Meal Protein Isolate on Extensograph Properties of Black Rice Bread Dough

作　　者：李云玲[1] 孙世锴 朱效兵[1] 石晶红[1] 

机构地区：[1]河套学院农学系,内蒙古巴彦淖尔015000 [2]兴安职业技术学院农牧系,内蒙古乌兰浩特137400

出　　处：《食品研究与开发》2016年第21期15-19,共5页Food Research and Development

基　　金：2014年度河套学院自然科学青年项目(HYZQ201410)

摘　　要：以面包专用粉为对照,研究黑米粉、谷朊粉及葵花粕分离蛋白与面包专用粉不同配比混粉面团的拉伸特性,并对各混粉面团的理化指标与拉伸参数进行相关性分析,结果表明,当添加黑米粉的添加量为30%时,添加2%-4%的谷朊粉,1%-3%的葵花粕分离蛋白,能明显改善混粉面团的拉伸特性。Taking the bread special flour as the contrast, the extensograph properties were studied on bread special flour dough mixed with different ratio of black rice flour, gluten flour and sunflower meal protein isolate, the correlation analysis of the physical and chemical indexes and extensograph parameters of the mixed flour was carried out, and the results showed that the addition of black rice flour was 30 %, added 2 %-4 % of gluten powder and 1%-3 % of sunflower meal protein isolate, could significantly improve the extensograph properties of mixed flour dough.

关 键 词：葵花粕分离蛋白 黑米面包混粉 拉伸特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]