| 大豆分离蛋白对面包品质影响的研究 |
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| 引用本文： | 张慧,刘传富,董海洲,许兰勇. 大豆分离蛋白对面包品质影响的研究[J]. 食品与发酵工业, 2007, 33(9): 96-99 |
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| 作者姓名： | 张慧 刘传富 董海洲 许兰勇 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 摘 要： | 通过面包的焙烤试验和质地分析,研究了添加大豆分离蛋白对面包品质的影响。结果表明:在本试验条件下,添加2%的大豆分离蛋白既能提高面包的营养价值,又能提高面包的保水能力,延长面包的货架期,改善面包的质地结构。
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| 关 键 词： | 大豆分离蛋白 面包品质 质构分析 |
| 收稿时间： | 2007-05-14 |
| 修稿时间： | 2007-08-16 |
Effects of Soy Protein Isolate on the Characteristics of Bread |
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| Zhang Hui,Liu Chuanfu,Dong Haizhou,Xu Lanyong. Effects of Soy Protein Isolate on the Characteristics of Bread[J]. Food and Fermentation Industries, 2007, 33(9): 96-99 |
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| Authors: | Zhang Hui Liu Chuanfu Dong Haizhou Xu Lanyong |
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| Abstract: | According to the baked bread experimentation and Texture Profile tests,the influence on the bread quality by adding different proportional soy protein isolate into the production of the bread were stud- ied.The results were:Adding 2% soy protein isolate into the bread cannot only improve the water holding capacity and prolongs the bread aging but also improved the nutrition value.There was no big effect on the bread Texture Profile. |
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| Keywords: | soy protein isolate characteristics of bread texture profile analysis |
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