| 大豆分离蛋白与小麦粉复配对面制食品品质影响的研究进展 |
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| 引用本文： | 邵娟娟,张雅,张青,姜宝杰.大豆分离蛋白与小麦粉复配对面制食品品质影响的研究进展[J].粮食与油脂,2020,33(1):4-5. |
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| 作者姓名： | 邵娟娟 张雅 张青 姜宝杰 |
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| 作者单位： | 河北农业大学理工学院,河北沧州 061100 |
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| 基金项目： | 河北省高等学校科学技术研究项目：天然营养强化面粉的开发研究（QN2018254） |
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| 摘 要： | 综述了添加大豆分离蛋白对面条、面包、馒头等面制品食用品质的影响,得出在小麦粉中添加适量的大豆分离蛋白后,能够使其蛋白质含量增加,有效地改善面制品的食用品质、面筋强度、流变学性质、营养价值,延长其货架期。
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| 关 键 词： | 大豆分离蛋白 小麦粉 食品品质 |
Research progress on the effect of soy protein isolate and wheat flour on the quality of flour based food |
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| SHAO Juan-juan,ZHANG Ya,ZHANG Qing,JIANG Bao-jie.Research progress on the effect of soy protein isolate and wheat flour on the quality of flour based food[J].Cereals & Oils,2020,33(1):4-5. |
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| Authors: | SHAO Juan-juan ZHANG Ya ZHANG Qing JIANG Bao-jie |
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| Affiliation: | (College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China) |
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| Abstract: | The effects of adding soybean protein isolate on the food quality of noodles,breads,steamed buns and other wheat flour products were reviewed.Through addtition of soybean protein isolate,protein content of wheat flour was increased,and the edible quality,gluten strength,rheological properties and nutritive value of wheat flour were improved effectively.Meanwhile,the shelf life of wheat flour was prolonged. |
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| Keywords: | soy protein isolate wheat flour food quality |
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