摘要
将大豆粉末磷脂添加到小麦粉中,研究其对小麦粉面团流变学特性和馒头品质的影响。结果表明,在小麦粉中添加大豆粉末磷脂,可以明显地改善面团的稳定时间以及拉伸曲线面积和拉伸阻力,还可以提高馒头的品质,增加馒头的抗老化效果;当在小麦粉中添加0.8%的大豆粉末磷脂时,其对馒头品质有较好的改善作用。
The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour. The results showed that adding soybean phospholipid flour to wheat flour could obviously improve the quality, stability, extansibility and resistance of flour dough. In addition, the quality of steamed bread was also improved and staling of steam bread was delayed. When adding soybean phospholipid flour was about 0.8%, it could reach its best effect on the quality of steam bread.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第1期25-27,共3页
Cereal & Feed Industry
关键词
馒头
面团
大豆粉末磷脂
品质
流变学特性
steamed bread
wheat dough
soybean phospholipid flour
quality
rheological behavior
