摘要
研究了活性大豆粉对小麦粉面团的流变学性质的影响.结果表明:添加0.5%以上的活性大豆粉可使面团的稳定性提高,抗延伸阻力增强,对面筋指数、脂肪酸值均有一定的影响.
The effect of bioactive soybean powder on the wheat flour quality was studied. The results showed that to add O. 5 % of the bioactive soybean powder could increase the stability of the dough, strengthen the extension resistance, the gluten index and fatty acid value were influenced too.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第3期26-28,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
活性豆粉
小麦粉
品质
bioactive soybean powder
flour
quality
