脱脂大豆粉对小麦粉及馒头品质影响研究

Effects of Defatted Soybean Flour on Quality of Wheat Flour and Steamed Bread

将脱脂大豆粉添加到小麦粉中,研究其对小麦粉理化特性和馒头制作品质的影响。研究结果表明,在小麦粉中添加低于2%的脱脂大豆粉时,可以明显地改善小麦粉的品质,具体体现在可以增加面粉的白度,增加面团的吸水量、稳定时间以及拉伸曲线面积和拉伸比数,还可以改善馒头的品质;当在小麦粉中添加高于2%的脱脂大豆粉时,其对面粉的品质具有不好的影响,具体体现在降低小麦粉的白度以及面团的筋力,对馒头的品质也具有不良的影响,表现为馒头体积变小,颜色发暗。

The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied. The results showed that adding less than 2% of defatted soybean flour to wheat flour could obviously improve the quality of wheat flour, so that the whiteness of wheat flour, water holding capacity of flour, settling time and tensile curve area as well as extension ratio of flour dough were increased, and in addition, the quality of steamed bread was improved. However, adding more than 2% of defatted soybean flour to wheat flour was not good for the quality of the flour, so that the whiteness of flour and the strength of dough as well as the quality of steamed bread was reduced, the volume of steamed bread was smaller and the color was dark.