Effects of Three Functional Proteins on Rheological Properties of Starch-gluten Dough and Quality of Steamed Bread

被引：0
|
作者：
Li F. [1 ,3 ]
Teng W. [1 ,4 ]
Liu Y. [1 ,2 ]
Ding K. [5 ]
Luo Z. [5 ]
Li X. [2 ,4 ]
Zhu Y. [1 ,2 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing
[2] Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing
[3] Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing
[4] School of Food and Health, Beijing Technology and Business University, Beijing
[5] Tingyi Holding Corp, Tianjin
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 03期
关键词：
Casein; Rheological properties; Soy protein; Steamed bread; Texture; Whey protein;
D O I：
10.16429/j.1009-7848.2020.03.014
中图分类号：
学科分类号：
摘要：
Soy protein, whey protein and casein are nutrient-rich protein sources. This study investigated the effects of three extrogenous proteins on the properties of reconstituted dough and the quality of Chinese steamed bread (CSB). The Mixolab results indicated that soybean protein could significantly(P<0.05) increased the water absorption of dough, while whey protein reduced it, and casein had no obvious effect on water absorption. All three extrogenous proteins could significantly increase the dough stability time, and casein protein was the most effective, while whey protein had the least influence. Whey protein and casein have little effect on the starch gelatinization parameters in the dough, and the soybean protein have a significant effect on the peak torque C3 and retrogradation value. The effects of three kinds of extrogenous proteins on the dynamic rheological parameters of reconstructed dough have a certain effect. The soybean protein has the greatest influence on the elastic modulus (G’) and viscous modulus (G″) of the dough system, the casein followed, the whey protein has little effect on the G' and G″. In the aspect of CSB’s quality, the three proteins had a positive effect on the elastic parameter of the CSB. The 10% substitution value of whey protein had a positive effect on the flavor. All sensory evaluation data were more close to the control group when the substitution value of casein protein was 10%. The results of this study can lay the foundation for exploring the interaction between the protein and the key components of the dough. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：103 / 111
页数：8
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