摘要
以小麦面包为对照,探究大豆分离蛋白、豌豆分离蛋白、玉米醇溶蛋白、乳清浓缩蛋白和蛋清蛋白5种外源植物和动物蛋白质对米面团及面包的混合特性、糊化特性、流变学特性、比容和感官分析的影响.结果表明,加入外源蛋白可以降低米面团的回生值到最小为211 cP,使面包的比容增加至1.810mL/g,硬度下降约55.3％,胶着性降低至2 710.12 g.其中植物蛋白中添加量为12％的大豆蛋白组面包气孔数量最多,质地细腻且颜色均匀,持水性及感官品质最好.动物蛋白中9％的乳清浓缩蛋白组面包硬度显著下降,约2 032.9g(P＜0.05),此时面团硬度最接近于小麦面团,弹性为0.82％,口感较软,对米面包质构特性改善效果最佳.结论:在植物蛋白中大豆蛋白添加量为12％、动物蛋白中乳清浓缩蛋白添加量为9％的条件下可以改善米面包品质.
Abstract
Taking wheat bread as the control,this study explored the effects of five exogenous plant and animal pro-teins,soybean protein isolate,pea protein isolate,corn gliadin,whey protein concentrate and egg white protein,on the mixing characteristics,gelatinization characteristics,rheological characteristics,specific volume and sensory analysis of rice dough and bread.The results showed the addition of exogenous proteins can reduce the retrogradation value of rice dough to a minimum of 211 cP,increase the specific volume of bread to 1.810 mL/g,decrease hardness by about 55.3％,and decrease adhesive strength to 2 710.12 g.The soybean protein group with 12％plant protein had the largest number of pores,fine texture and uniform color,and the water holding capacity and sensory quality were the best.The bread hardness of 9％whey concentrated protein group in animal protein decreased significantly by about 2 032.9 g(P＜0.05).At this time,the dough hardness was closest to that of wheat dough,and the elasticity was 0.82％.The taste was soft,which had the best effect on improving the texture characteristics of rice bread.Therefore,the quality of rice bread can be better improved when the addition of soybean protein in plant protein is 12％and whey concentrated pro-tein in animal protein is 9％.
基金项目
国家重点研发计划(2023YFD2100803)
国家自然科学基金面上项目(32072258)
中央财政支持地方高校发展专项优秀青年人才支持计划()
维普
万方数据