汽爆豆粕对小麦面团及饼干品质特性的影响

Influence of Steam-exploded Soybean Meal on Quality Characteristics of Wheat Dough and Biscuit

为研究汽爆对豆粕的成分变化以及汽爆豆粕粉对小麦面团及饼干品质特性的影响,测定汽爆前后豆粕粉植酸含量和DPPH自由基清除率。将汽爆豆粕粉按不同比例添加到小麦面粉中,对混合粉溶剂保持力、面团和饼干质构特性、饼干色差值以及饼干碳水化合物水解度进行分析。结果表明,豆粕经汽爆处理后,植酸含量下降了33.93%,DPPH自由基清除率提高了68.80%;添加适量的汽爆豆粕粉(添加量<30%)可以有效维持和改善小麦面团质构特性,饼干的硬度、颜色以及碳水化合物水解率。

The effects of steam explosion on the constituent change of soybean meal and steam-exploded soybean meal on the quality characteristics of wheat dough and biscuit were investigated.The phytic acid content and DPPH free radical scavenging activity of soybean meal before and after steam explosion were determined.Furthermore,the steam-exploded soybean meal was added to wheat flour at different ratios.The solvent retention capacity of mixed flour,texture property of dough and biscuit,color difference and carbohydrate hydrolysis of biscuit were then analyzed.The steam explosion of soybean meal decreased the phytic acid content by 33.93% and increased the DPPH free radical scavenging activity by 68.80%.The addition of a proper amount(<30%)of steam-exploded soybean meal could improve the texture property of wheat dough as well as the hardness,color and carbohydrate hydrolysis rate of biscuit.