脱脂大豆粉对面包品质及加工特性的影响

以脱脂大豆粉代替部分小麦粉加工面包,并对面包的营养品质和烘焙品质进行分析。结果表明,添加脱脂大豆粉的面包蛋白质、矿物元素和必须氨基酸的含量明显增加。营养增补效果明显,营养品质得到改善;少量添加时可以改善面包的加工特性,添加量5%为宜,过量添加将对面包的烘焙品质有影响。

Influence of defatted soy flour on bread nourishment and processing characteristic

using the soybean powder degreased to replace part of wheat powder in processing the bread, and analyzed the nourishment and the baking quality. It indicated that adding soybean powder in the bread can increase the content of protein ,mineral element and the necessary amino acid of it, and the nourishment quality of it got improvement. The best addition amount of soybean power degreased was 5%, much or less of adding would decrease baking quality of the bread.