脱脂大豆粉对小麦粉品质及馒头增白效果的影响及应用稳定性研究  

Study on the effect of defatted soybean flour on wheat flour quality and steamed bread whitening effect and its application stability

作　　者：王鑫宇 姜培彦 任晨刚 郇美丽 张晓双 杨书林 WANG Xin-yu;JIANG Pei-yan;REN Chen-gang;HUAN Mei-li;ZHANG Xiao-shuang;YANG Shu-lin(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition,Health and Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing 102200,China;COFCO(Zhengzhou)Grain and Oil Industry Co.,Ltd.,Zhengzhou 450000,Henan,China;College of Food Science and Engineering,Nanjing University of Finance and Economics/Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center,Nanjing 210000,Jiangsu,China;COFCO Grain and Grain Holdings Co.,Ltd.,Beijing 100010,China)

机构地区：[1]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年食品营养北京市工程实验室,北京102200 [2]中粮(郑州)粮油工业有限公司,河南郑州450000 [3]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心,江苏南京210000 [4]中粮粮谷控股有限公司,北京100010

出　　处：《粮食与油脂》2023年第11期55-58,共4页Cereals & Oils

基　　金：“十四五”国家科技重大专项资助项目(2022YFF1100500)。

摘　　要：研究了脱脂大豆粉对小麦粉品质及馒头增白效果的影响。结果表明:添加脱脂大豆粉降低了小麦粉的白度,显著提高了小麦粉的脂肪氧化酶活性,增加了小麦粉的吸水率,延长了形成时间和稳定时间,增加了小麦粉的面筋指数,当脱脂大豆粉添加量为0.4%(以小麦粉质量为基准)、储藏时间为45 d时,对馒头的增白效果最好。The effects of defatted soybean flour on the quality of wheat flour and the whitening effect of steamed bread were studied.The results showed that the addition of defatted soybean flour reduced the whiteness of wheat flour,significantly increased the lipoxygenase activity of wheat flour,increased the water absorption rate of wheat flour,prolonged the formation time and stabilization time,and increased the gluten index of wheat flour.When the addition of defatted soybean flour was 0.4%(based on the mass of wheat flour)and the storage time was 45 d,the whitening effect of steamed bread was the best.

关 键 词：脱脂大豆粉 小麦粉品质 馒头 增白效果 稳定性 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]