Research on the effect of yeast protein on wheat flour properties and high protein bread quality
In order to investigate the effect of yeast protein on the quality of wheat flour and high protein bread,the gluten content,starch pasting property,farinograph property,extensi-graph property,alveograph property of mixed flour and the texture,specific volume,crumb cells of high protein bread with different yeast protein levelswere studied.The experimental results showed that the addition of yeast protein reduced the gluten content of the mixed flour and could delay the staling of the mixed flour.The results of farinograph and extensigraph properties ex-periment showed that the addition of 10％and 20％yeast protein could improve the dough stabili-ty and increased the dough resistance.Based on the analysis of specific volume,texture,and crumb cells of bread,it can be concluded that the addition of yeast protein reduces the bread spe-cific volume,and increases the bread hardness and has a certain negative impact on bread organi-zation when added excessively.
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