Effects of 7S and 11S soy protein on the qualities of dough and Chinese steamed bread

被引：0
作者：
机构：
[1] College of Food Science and Engineering of Northwest A&F University, Yangling
[2] College of Food Science and Technology, Henan University of Technology, Zhengzhou
来源：
Fan, Ming-Tao | 1600年 / South China University of Technology卷 / 30期
关键词：
11S soy protein; 7S soy protein; Chinese steamed bread; Migration of the water; Wheat dough;
D O I：
10.13982/j.mfst.1673-9078.2014.10.003
中图分类号：
学科分类号：
摘要：
This study was devised to evaluate the effect of the soy protein, 7S and 11S soy protein on farinograph of wheat dough, pasting, the distribution and migration of the water behaviour and texture quality attributes of Chinese steamed bread (CSB). The results showed that flour mixtures with CSP was able to increase the soy/wheat dough stability (S) and decrease the degree of softening (DS), while with 7S or 11S separately was able to decrease the soy/wheat dough stability (S) and increase the degree of softening (DS); The anti-aging degree and water holding capacity of mix flour dough decreased in the order of 11S>7S>CSP. The hardness, chewiness,and cohesiveness of CSB decreased in the order of CSP>7S>11S soy protein. Therefore, The CSB made of adding 3%11S soy protein wheat flour have the highest sensory score (90 point). These results provide theoretical basis for the application of soy protein, 7S, and 11S in the CSB. ©, 2014, South China University of Technology. All right reserved.
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页码：13 / 18
页数：5
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