大豆分离蛋白对面团特性及馒头品质的影响

采用不同的配比将大豆分离蛋白加入到面粉中,通过测定一系列面粉指标和馒头指标,研究了大豆分离蛋白对面粉及馒头品质的影响。结果表明,随着大豆分离蛋白比例的增加,面团的吸水率、形成时间、稳定时间、粉质指数逐渐增加,弱化度、湿面筋含量、沉降值呈下降趋势;糊化峰值黏度、最后黏度、回升值逐渐降低,而糊化温度变化不显著;馒头质量略呈下降趋势,但当添加比例不超过3.0%时,对馒头的质量影响不大。

Effect of SPI on the Properties Dough and Man-tou

In order to study the influence of SPI on physicochemical properties of wheat flour and quality of Man-tou,SPI is added to wheat flour by different proportions,and then a series of parameters of flour and Man-tou are determined.The result indicates that the water absorption rate,development time,stabilization time and Farinogragh index increase significantly after blending with SPI,while the weaken degree,wet gluten content,SDS sedimentation value decrease respectively.The gelatinization parameters such as the peak viscosity,final viscosity and setback decrease,while the gelatinization temperature changes in a very small scope.The quality of Man-tou is decreased by the utilization of SPI,but when the using amount of SPI is not higher than 3%,the scores of Man-tou will not descend significantly.