| 大豆分离蛋白的添加量对面包品质的影响 |
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| 引用本文： | 刘岩,江连洲.大豆分离蛋白的添加量对面包品质的影响[J].大豆通报,2006(5):24-26. |
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| 作者姓名： | 刘岩 江连洲 |
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| 作者单位： | 哈尔滨商业大学食品工程学院 哈尔滨150076(刘岩)，东北农业大学食品学院 哈尔滨150030(江连洲) |
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| 摘 要： | 面包中添加大豆分离蛋白,可有效提高其营养价值和功能特性。本实验对向面包粉中单独添加大豆分离蛋白和添加大豆蛋白及乳化剂(硬脂酰乳酸钠,SSL)混合体的面包面团的流变学特性进行了比较研究,结果显示,后者明显优于前者。又对添加最大量大豆分离蛋白的面团进行了流变学特性和焙烤品质的研究,结果显示,添加了5.0%大豆分离蛋白及0.5%SSL的面包的焙烤品质最优。对生产高蛋白和功能性面包产品具有实际指导意义。
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| 关 键 词： | 面包 大豆分离蛋白 乳化剂 |
| 文章编号： | 1009-2765（2006）05-0024-03 |
| 收稿时间： | 2006-07-20 |
| 修稿时间： | 2006-08-17 |
The Influence of Soybean Separation Protein Recruitment to Bread |
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| Liu Yan,Jiang Lianzhou.The Influence of Soybean Separation Protein Recruitment to Bread[J].Soybean Bulletin,2006(5):24-26. |
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| Authors: | Liu Yan Jiang Lianzhou |
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| Institution: | 1. Food and Engineering College of Harbin Commeme University, Harbin 150076 ; 2. Food College of Northeast Agricultural University, Harbin 150030 |
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| Abstract: | It can enhance the nutritional value and functional characteristic of bread to increase the soybean protein isolated in the bread.The result showed that the latter surpasses the former obviously by conducting the comparison research of the rheology characteristic of the mixture pasta by increasing the soybean protein isolated,mixture of soybean protein and emulsifier which is sodium stearoyl-2-lactylate,SSL to the bread powder separately.Meanwhile,the result showed that it has the best quality to add 5.0% soybean protein isolated and the 0.5% emulsifier bread bakes roasts by the research of the rheology characteristic and the bake roasts quality of the pasta by increasing the most massive soybean protein isolated again.It can make instructive sense of the high protein or the multi-purpose bread. |
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| Keywords: | bread soybean protein isolated emulsifier |
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