面团发酵过程中蛋白质和V_(B6)变化  

THE CHANGES OF PROTEIN AND VITAMIN B_6 DURING DOUGH FERMENTATION

作　　者：张玮[1] 刘长虹[1] 马智刚[1] 

机构地区：[1]郑州工程学院粮油食品学院,河南郑州450052

出　　处：《粮食加工》2004年第2期41-44,共4页Grain Processing

摘　　要：蛋白质和B族维生素是面粉及其制品中的重要营养成分。通过对蛋白质含量和VB6含量的测定,发现4种分离蛋白在发酵过程中均成波动变化,而不同酵母添加量对VB6含量影响不大,但在整个发酵过程中的变化趋势受微生物生长和繁殖速度的影响上下波动。Protein and Vitamin B6 are two most important ingredients in flour and end products. In the expe- riment, The dosage of yeast had little effect on Vitamin B6.But during fermentation of dough, the changes of content of Vitamin B6 mainly effected by accreting and multiplying microbe. Each content of the four kinds of protein separated from dough fluctuated with changes of enzyme and microbe in the dough.

关 键 词：面团 发酵 蛋白质 面粉 VB6 营养价值 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]