大豆分离蛋白对面团特性及挂面品质的影响研究

Effects of Soybean Protein Isolate on Dough Characteristics and Dried Noodle Quality

以大豆分离蛋白为主要辅料,研究了添加大豆分离蛋白对面团特性及挂面品质的影响,探讨了大豆分离蛋白营养强化挂面的可行性。结果表明,添加大豆分离蛋白可使面团的吸水率增加,面团的形成时间和稳定时间延长,评价值升高,5 cm处拉伸阻力和最大抗拉伸阻力降低,面团的延伸性、拉伸能量增加;添加适量的大豆分离蛋白可以改善挂面的品质,挂面的吸水率、最佳蒸煮时间增加,蒸煮损失减少,挂面的韧性、硬度、弹性增强。大豆分离蛋白的最佳添加量不宜超过6%。

To make nutritional dried noodle, soybean protein isolate was used as supplementary material and the effect of soybean protein isolate on dough characteristics and dried noodle quality were studied. Results： Adding soybean protein isolate to flour increases the dough＇s water absorption, developing time, stability time, valorimeter value, and reduces the dough＇s extension resistance at 5era and the maximum extension resistance; meanwhile increases the dough＇s extension ability and extension energy. Adding appropriate soybean protein isolate can improve the characteristics of dried noodle; with the addition the water absorption and optimal cooking time of the dried noodle increase, and the tenacity, rigidity and flexibility are enhanced. The proper supplementary dosage of soybean protein isolate is no more than 6%.