【摘要】 综述了添加大豆分离蛋白对面条、面包、馒头等面制品食用品质的影响,得出在小麦粉中添加适量的大豆分离蛋白后,能够使其蛋白质含量增加,有效地改善面制品的食用品质、面筋强度、流变学性质、营养价值,延长其货架期。更多还原

【Abstract】 The effects of adding soybean protein isolate on the food quality of noodles, breads, steamed buns and other wheat flour products were reviewed. Through addtition of soybean protein isolate, protein content of wheat flour was increased, and the edible quality, gluten strength, rheological properties and nutritive value of wheat flour were improved effectively. Meanwhile, the shelf life of wheat flour was prolonged.更多还原