酵母蛋白对小麦粉和高蛋白面包的品质影响  

Research on the effect of yeast protein on wheat flour properties and high protein bread quality

作　　者：胡新平 唐培鑫[2] 位凤鲁 于文峰 张彦[1,2] 李库 Hu Xinping;Tang Peixin;Wei Fenglu;Yu Wenfeng;Zhang Yan;Li Ku(The Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003;Angel Yeast Co.,Ltd.,Yichang 443003)

机构地区：[1]酵母功能湖北省重点实验室,宜昌443003 [2]安琪酵母股份有限公司,宜昌443003

出　　处：《粮食与食品工业》2024年第6期1-6,共6页Cereal & Food Industry

基　　金：2023年湖北省外国专家项目“面包品质改良的面团发酵组合物生产关键技术”(2023DJC024)。

摘　　要：为探究酵母蛋白对小麦粉品质和高蛋白面包品质的影响,本试验研究了不同酵母蛋白添加量对混合粉面筋含量、糊化特性、粉质特性、拉伸特性、吹泡特性指标以及对面包质构、比容和组织的影响。结果表明:酵母蛋白的添加降低了混合粉中的面筋含量,延缓混合粉发生老化;酵母蛋白的适量(10%和20%)添加能够增强面团的稳定性和面团的韧性。通过面包比容、质构和孔隙分析仪结果可知,酵母蛋白的添加降低了面包比容,增加了面包硬度,添加过量时也对面包组织有一定负面影响。In order to investigate the effect of yeast protein on the quality of wheat flour and high protein bread,the gluten content,starch pasting property,farinograph property,extensigraph property,alveograph property of mixed flour and the texture,specific volume,crumb cells of high protein bread with different yeast protein levelswere studied.The experimental results showed that the addition of yeast protein reduced the gluten content of the mixed flour and could delay the staling of the mixed flour.The results of farinograph and extensigraph properties experiment showed that the addition of 10%and 20%yeast protein could improve the dough stability and increased the dough resistance.Based on the analysis of specific volume,texture,and crumb cells of bread,it can be concluded that the addition of yeast protein reduces the bread specific volume,and increases the bread hardness and has a certain negative impact on bread organization when added excessively.

关 键 词：酵母蛋白 高蛋白面包 面筋 应用 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]