质构化大豆蛋白对面粉糊化特性及面条品质的影响

摘要

大豆蛋白氨基酸组成合理,添加到面粉中可以提升面制品的营养价值.采用快速黏度法和质构分析法研究了质构化大豆蛋白对面粉糊化特性及面条品质的影响规律,结果表明:随着质构化大豆蛋白添加量的增加,面粉糊化时的黏度降低,回生值减小.添加质构化大豆蛋白对面条的质构特性无显著影响,面条的蒸煮品质较原面粉面条有所改善,尤其对面条的吸水率和蛋白质保留率影响显著.%The amino acid composition of soybean protein was reasonable,and the nutritional value of flour products can be improved with soybean protein addition.In this paper,the effect of texturized soybean protein on the pasting properties of wheat flour and noodle qualities were analyzed by rapid viscosity analyzer (RVA) and texture analyzer,respectively.The results showed that:the pasting viscosity and setback of flour were decreased with the addition amount of texturized soybean protein increasing;the addition of texturized soybean protein had no significant effect on noodle texture properties,while the cooking quality of noodles was improved;water absorption and protein retention rate of noodles were affected obviously.