大豆蛋白酶水解产物的水解度对小麦粉及面条品质的影响.docVIP

大豆蛋白酶水解产物的水解度对小麦粉及面条品质的影响 郭兴凤 王瑞红 崔会娟 孙小红 陈复生( （河南工业大学粮油食品学院，河南郑州 450001） 摘要本文大豆蛋白酶水解产物对小麦粉及面条品质的影响结果表明除4.19%的水解产物外面条关键词大豆蛋白酶水解产物 面条质构中图分类号 文献标码：Guo Xingfeng Wang Ruihong Cui Huijuan Sun Xiaohong Chen Fusheng (School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001） Abstracthydrolysis degree (DH) of soy protein hydrolyzates on properties of wheat flour and texture properties of noodles were discussed. Results showed that peak viscosity, final viscosity and trough viscosity of flour added soy protein hydrolyzates (FSPH) were significantly lower than wheat