| 大豆蛋白粉与面粉配比适用性研究 |
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| 引用本文： | 张平安,张建威,乔明武.大豆蛋白粉与面粉配比适用性研究[J].西部粮油科技,2011(4):7-10. |
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| 作者姓名： | 张平安 张建威 乔明武 |
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| 作者单位： | 河南农业大学食品科学技术学院,郑州450002 |
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| 基金项目： | 河南省教育厅项目（2009B550002）; 河南农业大学校级重点学科基金项目（C090710） |
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| 摘 要： | 研究将不同大豆蛋白粉与普通面粉按比例混合后对面粉加工适用性的影响。通过对混合面粉水分、灰分、面筋、粉质指标与拉伸指标的分析,总结出5种配比面粉的各个品质参数,并结合面包、面条、馒头、饺子和饼干等常见食品对面粉的品质要求,分析得出5种配比面粉的加工适用性。
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| 关 键 词： | 大豆蛋白粉 面粉 品质 适用性 |
Research of Soy Protein Powder Effect on Quality of Wheat Flour |
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| ZHANG Ping-an,ZHANG Jian-wei,QIAO Ming-wu.Research of Soy Protein Powder Effect on Quality of Wheat Flour[J].China Western Cereals & Oils Technology,2011(4):7-10. |
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| Authors: | ZHANG Ping-an ZHANG Jian-wei QIAO Ming-wu |
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| Affiliation: | (Food Science and Technology College,Henan Agricultural University,Zhengzhou 450002) |
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| Abstract: | The effects of soy protein on quality of wheat flour were studied by adding soy protein powder to wheat flour.The results showed that adding soy protein powder to wheat flour could obviously improve the quality,stability,extensibility and resistance of flour dough.In addition,the quality parameters of five mixed wheat flour were achieved. |
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| Keywords: | soy protein powder wheat flour quality applicability |
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