Effects on Flour Quality of Defatted Active Soybean Powder
Smashed microtherm soybean meal was added to flour with different adding ratio to found out the effect on dough rheology characteristics, rapid viscosity(RVA) characteristics of flour and quality of steamed bread . The results of our assay were as follows: adding defatted active soybean powder could advance absorbing amount,steady time(1.0% slightlyhigher than control) ,farinograph quality number( FQN) of flour, decline softening degree and reduce development time; slightly decrease peak viscosity,hold -through,final viscosity, setback, breakdown, increase pasting temperature (2.5% excluded) as well; make steamed bread moreheavier and larger.
defatted active soybean powderflourdough rheology characteristicsRVA characteristicsquality of steamed bread
国家科技期刊平台
NSTL
万方数据
维普
