大豆渣粒径对面粉品质的影响研究  

Effect of soybean dregs particle size on flour quality

作　　者：朱宝安[1] 豆康宁[2] 王飞[2] 王冬有 ZHU Bao-an;DOU Kang-ning;WANG Fei;WANG Dong-you(Biochemistry Department,Luohe Medical College,Luohe 462002,Heean,China;Henan Engineering Research Center of Leisure Food,Food Nutrition Department,Luohe Medical College,Luohe 462002,Heean,China;Luohe Dongyou Food Co.,Ltd.,Luohe 462400,Heean,China)

机构地区：[1]漯河医学高等专科学校生物化学教研室,河南潔河462002 [2]漯河医学高等专科学校食品营养系河南省休闲食品工程技术研究中心,河南潔河462002 [3]漯河市冬有食品有限公司,河南潔河462400

出　　处：《粮食与油脂》2022年第4期100-102,110,共4页Cereals & Oils

基　　金：漯河医学高等专科学校2020年度创新创业发展能力提升工程科研类项目(2020-LYZKYZD015)。

摘　　要：研究了大豆渣粒径对面粉品质的影响。结果发现:降低大豆渣粒径能够延长面粉的稳定时间,减小面粉的弱化度,增加面团的拉伸阻力及延伸度、湿面筋含量、面粉白度和面粉降落数值。因此,应根据具体食品,选择不同粒径的大豆渣及其添加量。The effect of soybean dregs particle size on flour quality was studied.The results showed that reducing the particle size of soybean dregs could prolong the stability time of flour,reduce the weakening degree of flour,increase the tensile resistance and elongation of dough,wet gluten content,flour whiteness and flour falling value.Therefore,soybean dregs with different particle sizes and their addition amount should be selected according to specific food.

关 键 词：大豆渣 粒径 面粉 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]