大豆粉对面包粉烘焙品质的影响.pdfVIP

每C椎ERE知ALF饲EED科IND工USTORY 固 大豆粉对面包粉烘焙品质的影响 范会平1，郑学玲2，张 剑1，符 锋3 油饲料产品质量监督检验站，河南郑州450003) 摘 要：将全脂大豆粉和脱脂大豆粉添加到小麦粉中，研究其对精制级面包粉和普通级面包粉烘焙品质的影响。 结果表明，在两种面包粉中添加大豆粉后，当全脂大豆粉质量分数不高于2％、脱脂大豆粉质量分数不高于3％ 时，面包体积和比容有所增加，添加量进一步增大时面包体积和面包比容反而下降；随着添加量的增加，全脂大豆 粉和脱脂大豆粉使两种面包粉的面包质量增加；当大豆粉质量分数不超过3％时，两种大豆粉均对两种面包粉的 面包综合品质有改良作用，添加量进一步增大反而使面包品质劣变。 关键词：大豆粉；面包粉；烘焙品质 文献标志码：A 中图分类号：TS213．21；TS214．2 文章编号：1003—6202(2011)11—0015—04 Effectof on ofbreadflour powder soybean bakingquality Fan Huipin91，ZhengXuelin92，ZhangJianl，FuFen93 ofFoodScienceand ofFoodSci— (1．College Technology，HenanAgricultural 450002，China；2．School University，Zhengzhou enceand of Station 450052，China；3．Henanfor and Technology，HenanUniversityTechnology，Zhengzhou SupervisionInspec— tion Feed ofGrain，Oiland Product 450008，China) Quality，Zhengzhou ABSTRACT：Theeffectofwhole anddefatted onthe ofrefinedandcommon soybeanpowder soybeanpowder bakingquality flourforbreadwasstudied themintowheatflour．Theresultsshowedthat：nomorethan2 ofwhole byadding percent soybean andlessthan3 of could thevolumeand the powder defatted；oybeanpowderimprove volume，but percent specific beyond amountofthe indicators the of of soybeanpowder，the decreased．WithadditionamountthetWOkindssoybeanpowder ofbread kindsof thewhole ofbreadwhentheamount increasing，thequality improved．Bothsoybeanpowderimproved quality wasnomorethan3％，otherw