摘要
研究分析了膨化豆渣不同添加量对面团特性、面包烘焙特性及面包货架期的影响。结果表明:豆渣经挤压膨化后,脂肪、淀粉含量略有下降,不溶性膳食纤维含量明显下降,可溶性膳食纤维含量显著提高,蛋白质含量几乎没有发生变化,可溶性成分增多,豆渣的营养组分发生变化;添加适量的膨化豆渣,可改善面团特性、面包的焙烤品质,增加面包的体积,提高面包的含水量,减少面包的硬度,延长面包的货架期;在本试验条件下膨化豆渣的添加量不宜超过12%。
The effects of different dosage addition of extruded soybean residue on flour dough proprieties,bread baking quality and bread shelf life were analyzed.Results：Through the extrusion,the fat and starch contents of soybean residue decrease slightly,the content of insoluble dietary fiber decreases evidently,soluble dietary fiber increases evidently,and protein almost has no change in total content but increases in soluble protein content.Adding proper dosage of extruded soybean residue can improve the dough proprieties and bread baking quality,leading larger bread volume,more water content,less bread hardness and longer shelf life.With our experiment condition the proper addition dosage of extruded soybean residue is no more than 12%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第12期10-13,共4页
Journal of the Chinese Cereals and Oils Association
关键词
膨化
豆渣
面团特性
面包
品质
extrusion
soybean residue
dough proprieties
bread
quality
作者简介
刘传富，男，1962年出生，实验师，食品科学与工程
通讯作者：董海洲，男，1957年出生，博士，博士生导师，食品科学与工程
