活性豆粉复合改良剂对面粉品质影响研究

Effects of Complex Modifier of Active Soybean Flour on Wheat Flour Quality

对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。结果表明:添加0.5%的活性大豆粉可使面团的稳定性有所提高,面团筋力增强,且对馒头的白度、表皮光亮度、内部结构有较好的影响。

A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread. The results showed that by adding 0.5% active soybean flour, the stability and strength of dough were improved to some extent, and the whiteness of steamed bread, brightness of its surface and inside structure became better.