摘要
通过在面粉中添加不同比例的全脂大豆蛋白,探讨了其对蛋白质品质、面团流变学特性、面条色泽、断条率、咀嚼感、爽口感及面条蒸煮品质和感官品质的影响。结果表明,在面粉中加入8%的全脂大豆蛋白可显著提高面粉的蛋白含量和湿面筋含量,改善了面团的流变学特性及面条的韧性和口感,既增加了面条营养价值,又提高了面条的质量和加工性能。
This paper studied the effect of adding full-fat soy protein into flour with sereral pro protions property, rheological of paste, noodle color, rate of the broke off noodle, tasty feel, cook and sense characters of noodle. The results shoroed that adding 8 full-fat soy protein into flour could enhance the protein and wet gluten contents signifficantly,improve the rheological property of paste as well as the noodle tastr and toughness. In fact,it could not only increase the nutritional ralue,but alse improve the noodle quality and processing characters.
出处
《食品研究与开发》
CAS
北大核心
2007年第9期105-108,共4页
Food Research and Development
关键词
全脂大豆蛋白
面条加工
面条品质
full-fat soy protein
noodle processing
noodle characters
作者简介
吴素萍（1963-），女（汉），副教授，学士，主要从事粮油食品的教学和研究工作。
