大豆蛋白在面包中应用的研究

A Study on Application of Soy Protein in Bread

本课题对大豆蛋白在面包中的应用进行了研究,确定了将脱脂豆粉添加于面粉制作大豆蛋白强化面包的配方和工艺条件。所做强化面包体积增大,面包心无粘感,无豆腥味,其蛋白质含量比未强化前提高50％以上,并且面包重量增加、抗老化性提高,各项质量指标均符合我国面包质量标准。

In this study, the application of soy protein in bread was studied and the constituent of bread stuffs and the technological conditions of adding defatted soy flour to wheat flour to make soy protein fortified bread were determined. The resultant bread had enlarged volume,fine-even crumb characteristics, and free of beany flavor. The protein content of the fortified bread is over 50 per cent higher than that of the unfortified bread. The weight of the fortified bread was increased and anti-stale property was improved. The quality indexes of the soy protein fortified bread accord with the quality standard of bread in China.