大豆蛋白在焙烤食品中应用的研究——Ⅰ、大豆蛋白对面团特性的影响

APPLICATION OF SOY PROTEINS IN BAKERY FOODS I . THE EFFECTS OF SOY PROTEIN ON DOUGH PROPERTIES

本文全面研究了低温脱溶豆粕粉、分离大豆蛋白、粉末磷脂,以及硬脂酰乳酸钠对强化面团流变学特性、湿面筋数量、发酵特性的影响,发现大豆蛋白使面团稳定性和延伸性减小,抗延伸阻力增大,面团持气性减弱,磷脂或硬脂酰乳酸钠对强化面团流变学特性无改善效果,但能改善发酵特性。

The effect of defatted soy meal and soy protein isolate with or without emusifier (powdered Lecithin or sodium stearyl- 2-lactylate) on the rheological properties, the fermentation and the amount of wet gluten of wheat dough has been investigated thoroughly. It was found that wheat dough enriched with soy protein decreases stability and extensibility, increases resistance to extension and impaires gas holding capacity during the test 5 the powdered lecithin and sodium stearyl- 2-lactylate have improvement on the fermentation but not on its rheological properties of enriched dough.