| 大豆β-伴球蛋白对面团质构性质影响及其在面包改性中应用 |
| |
| 引用本文： | 郭丽.大豆β-伴球蛋白对面团质构性质影响及其在面包改性中应用[J].粮食与油脂,2012,25(6):10-13. |
| |
| 作者姓名： | 郭丽 |
| |
| 作者单位： | 绥化学院食品与制药工程学院,黑龙江绥化,152061 |
| |
| 基金项目： | 黑龙江省教育厅科学技术研究项目 |
| |
| 摘 要： | 研究添加大豆β–伴球蛋白对低筋面团和面包质构特性影响,结果表明,添加1%大豆β–伴球蛋白的低筋面团弹性和粘聚性得以改善,硬度、胶着度和咀嚼性较好,在面包72小时保鲜期内,硬度增幅较低,弹性、回复性和粘聚性降幅小;但随大豆β–伴球蛋白添加量增大,面包硬度、咀嚼性和胶着度增大,弹性、回复性和粘聚性减小,大豆β–伴球蛋白添加量≥2%的面包感官质量较差。
|
| 关 键 词： | 大豆β–伴球蛋白 面团 面包 |
Effects of soybean β-conglycin on textural characteristics of low gluten dough and application in modified bread |
| |
| GUO Li.Effects of soybean β-conglycin on textural characteristics of low gluten dough and application in modified bread[J].Cereals & Oils,2012,25(6):10-13. |
| |
| Authors: | GUO Li |
| |
| Affiliation: | GUO Li(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061,Heilongjiang,China) |
| |
| Abstract: | The soybean β–conglycin(SBC)were added in low gluten flour to measure textural characteristics of modified dough and bread.The results show that elasticity and cohesion of 1% SBC low gluten dough increased,forming hardness,adhesion and chewiness.The elasticity,resilience and cohesion of 1% SBC bread decreased slightly,and the hardness increased in a low level during 72 hours fresh shelf–time.The hardness,chewiness and adhesion of modified bread increased significantly,and elasticity,resilience and cohesion decreased with SBC adding,the bread of extra 2% SBC content were low sensory quality. |
| |
| Keywords: | soybean β–conglycin dough bread |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
