摘要
大豆蛋白富含8种人体必需氨基酸且不含胆固醇,具有动物蛋白不可比拟的功能特性。面制品的氨基酸平衡特性较差,在加工过程中适量加入大豆蛋白,既能提高面制品的营养价值,又可以在一定程度上改善其品质。阐述了大豆蛋白在馒头、面包、面条等面制品中的应用,并对其应用前景进行了展望。
Soybean protein is rich in eight essential amino acids with the animal protein incomparable functional characteristics,and it does not contain cholesterol.The amino acid balance characteristic of flour products is not good,adding appropriate amount of soybean protein to the flour products can improve their nutritional value and quality.The application of soybean protein in flour products,such as steamed bread,bread and noodle were mainly introduced and prospected.
出处
《粮油食品科技》
北大核心
2014年第6期46-49,共4页
Science and Technology of Cereals,Oils and Foods
基金
国家863项目(2013AA102208-5)
国家自然科学基金项目(21176058
31171790
21376064)
关键词
大豆蛋白
面制品
功能特性
品质
营养
soybean protein
flour products
functional property
quality
nutrition
