【摘要】 研究了添加大豆蛋白粉、改性大豆蛋白粉(面条专用)、大豆浓缩蛋白、大豆分离蛋白对面条品质的影响。结果表明,普通的大豆蛋白对面条品质有不良影响,但添加改性后的大豆蛋白粉,在6％的用量以内,对面团品质没有不良影响。更多还原

【Abstract】 The effect of soy protein on the noodles’ quality was studied in this paper. The results showed that soy proteins worsened noodle’s quality, but modified soy protein flour (MSPF) specially for noodle had no bad effect on the properties of noodle. Recommended dosage was 6g/100g flour, under the dosage, MSPF improved some dough’s rheological properties.更多还原