Effect of Soy Lecithin,Glucose Oxidase,and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp
This study aimed to assess the effect of soy lecithin(Soy L,0.2％-1.0％),glucose oxidase(GOX,0.3-1.5 U/g),and transglutaminase(TG,0.3-1.5 U/g)on dough elongation properties and texture qualities of steamed bread.The optimum formulation of steamed bread prepared from wheat flour(50％)and potato pulp(50％)was investigated.Results showed that Soy L and GOX significantly(P＜0.05)affected the specific volume and hardness of steamed bread,whereas TG significantly(P＜0.05)affected the resistance to extension and extensibility of dough,as well as the springiness and cohesiveness of steamed bread.The optimum formulation consisting of 0.65％Soy L,0.92 U/g GOX,and 0.96 U/g TG increased the viscoelasticity and fermentation characteristics of dough and improved the specific volume,texture,and porosity of steamed bread enriched with potato pulp.
万方数据
维普
