摘要
研究了花生蛋白粉的部分功能特性及添加花生蛋白粉对小麦粉品质的影响。研究表明,花生蛋白粉的吸油性保持在0.8～1.2mL/g,持水性在1.0g/g左右,持水性随pH的上升略有上升。在面粉中添加3%的花生蛋白粉面筋筋力最强,添加量为6%时对缓解面粉的弱化速度效果最好,且温度到90℃时,各种添加量面粉的酶仍然有一点活性。
Some properties of peanut protein powder, and the effect of peanut protein powder on quality of the wheat flour were studied in this paper.The result showed oil absorbtion capacity of peanut protein was 0.8-1.2mL/g, water holding capacity was 1.0g/g, and it was increased with the pH increased.Gluten properties of wheat flour was the strongest when 3% peanut protein powder was added in ,speed of the weakening of the flour was the best when 6% peanut protein powder was added in, and the enzyme still play a little part at the high temperature of 90℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期160-162,共3页
Science and Technology of Food Industry
关键词
花生蛋白
功能特性
混合实验仪
面粉品质
peanut protein
function properties
mixolab
quality of wheat flour
