| 活性豆粉复合改良剂对面粉品质影响研究 |
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| 引用本文： | 王显伦,鲍宇茹,韩燕.活性豆粉复合改良剂对面粉品质影响研究[J].粮食与饲料工业,2005(9):12-14. |
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| 作者姓名： | 王显伦 鲍宇茹 韩燕 |
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| 作者单位： | 1. 河南工业大学,河南,郑州,450052
2. 新乡平原大学,河南,新乡,453000 |
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| 基金项目： | 河南省科技攻关项目（0324610034） |
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| 摘 要： | 对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。结果表明：添加0．5％的活性大豆粉可使面团的稳定性有所提高，面团筋力增强，且对馒头的白度、表皮光亮度、内部结构有较好的影响。
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| 关 键 词： | 活性豆粉 面粉品质 馒头品质 |
| 文章编号： | 1003-6202(2005)09-0012-03 |
| 收稿时间： | 2005-06-09 |
| 修稿时间： | 2005年6月9日 |
Effects of Complex Modifier of Active Soybean Flour on Wheat Flour Quality |
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| Wang Xianlun,Bao Yuru,Han Yan.Effects of Complex Modifier of Active Soybean Flour on Wheat Flour Quality[J].Cereal & Feed Industry,2005(9):12-14. |
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| Authors: | Wang Xianlun Bao Yuru Han Yan |
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| Abstract: | A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread. The results showed that by adding 0.5% active soybean flour, the stability and strength of dough were improved to some extent, and the whiteness of steamed bread, brightness of its surface and inside structure became better. |
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| Keywords: | active soybean flour quality of wheat flour quality of steamed bread |
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