大豆粉末磷脂对馒头及老化品质影响研究

本文探讨将大豆粉末磷脂加入金苑面粉和雪燕面粉中，研究其封馒头及老化品质的影响。结果表明，金苑面粉和雪燕面粉的大豆粉末磷脂最佳添加量均为0．6％，金苑馒头和雪燕馒头的体积比空白分别增加了4．0％和3．0％，总评分比空白提高约10分，48h时馒头的硬度减少35．0％和34．1％，和24h时空白馒头的硬度相近，弹性和1h时空白馒头的相近，对馒头老化起到了显着的延缓作用。

Effects of soybean phosphate flour on quality and staling of steamed bread

The objective of this research is to study the effects of soybean phosphate flour on quality and staling of streamed bread. Two kinds of wheat flour were chosen （Jinyuan and Xueyan wheat flour） and soybean phosphate flour was added to the wheat flour in different loading levels including 0.2%, 0.4%, 0.6%, 0.8%, 1.0%. The optimum loading level for both wheat flours is 0.6%, and at this point, the volume of steamed bread increased by 4.0% and 3.0% for Jinyuan and Xueyan streamed bread respectively. The total evaluation score was improved by 10 compared to the control. Staling rate of streamed bread was also reduced. The hardness of two type of streamed bread stored for 48h was reduced by 35.0% and 34.1% respectively, and it had the similar hardness with the control ones stored for 24h. In addition, the elasticity could be comparable to the steamed bread stored for lh without soybean phosphate.