大豆7S和11S球蛋白对面团特性及馒头品质的影响

Effects of 7S and 11S Soy Protein on the Qualities of Dough and Chinese Steamed Bread

摘要:

本文研究了大豆浓缩蛋白（CSP）、7S 和11S球蛋白的添加对小麦粉面团的粉质、糊化、水分分布、迁移等特性和对馒头质构及感官品质的影响。结果表明：添加CSP可使面团的稳定时间增加，弱化度减小，而添加7S和11S可使面团的稳定时间减小，弱化度增加；添加CSP、7S和11S混合粉面团的抗老化程度、持水性有强到弱依次为11S 、7S、CSP；馒头的硬度、咀嚼性均有所降低，由大到小依次为CSP、7S、11S；添加3%的11S球蛋白的馒头形态、质构、口感、风味良好，感官评分最高（90分）。本研究可为CSP、7S和11S在馒头中的应用提供理论依据。

Abstract:

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.