超微粉碎大豆渣粉对烘焙食品品质的影响

The Effect of Soybean Residue Powder of Superfine Grinding on the Quality of Baked Food

试验研究了大豆渣粉对面包、饼干、蛋糕的影响。结果表明,大豆渣粉对面包、饼干和蛋糕的品质具有恶化作用,但对面包、饼干和蛋糕的恶化程度不一样,大豆渣粉对面包的恶化程度最大,其次是蛋糕,最后是饼干。在面包中添加大豆渣粉的适宜量为2%,在饼干中添加大豆渣粉的适宜量为6%,在蛋糕中添加大豆渣粉的适宜量为4%。在保证烘焙食品品质的前提下,可以适量添加大豆渣粉,能够提高烘焙食品的营养价值和保健价值。

The influence of the addition amount of soybean residue powder on the quality of baked food was studied in this study. The results showed that soybean residue had a deteriorating effect on the quality of bread, biscuits and cakes, but the degree of deterioration of bread, biscuits and cakes was different. Soybean residue powder had the greatest degree of deterioration to bread, followed by cakes, and finally biscuits. The appropriate amount of soybean residue powder added to bread was 2%, the appropriate amount of soybean residue powder added to biscuits was 6%, and the appropriate amount of soybean residue powder added to cakes was 4%. Under the premise of ensuring the quality of baked foods, soybean residue powder could be added in an appropriate amount, which could improve the nutritional value and health value of baked foods.