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ID:36423546
大小:8.11 MB
页数:115页
时间:2019-05-10
《大豆小麦混合粉的贮藏稳定性及流变学性质研究》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、江南大学博士学位论文大豆小麦混合粉的贮藏稳定性及流变学性质研究姓名:朱克瑞申请学位级别:博士专业:粮食、油质及植物蛋白工程指导教师:周惠明20090601(6)当脱脂大豆粉、大豆浓缩蛋白粉或大豆分离蛋白粉的添加量由4%提高到9%,全脂大豆粉由5%提高到9%时,造成大豆小麦混合粉的面团流变学性质弱化的主要原因是大豆蛋白质对面筋蛋白的稀释作用;而当大豆粉的添加量超过9%时,大豆蛋白质和小麦面筋蛋白相互作用形成的蛋白聚集体破坏面筋网络的形成是导致面团流变学性质弱化的主要原因。(7)通过面条感官评价实验,确立添加4%的脱脂大豆粉对面条品质改善效果最佳。与对照样相比,其咀嚼性和硬度分别提高了
2、16.1%和15.5%,抗拉断力增强了8.5%,感官评价提高了5.8%,达到91分。(8)当脱脂大豆粉添入小麦面粉后,在低初始和面水分条件下,大豆蛋白利用自身较高的吸水能力,与面筋蛋白大分子复合物在微小区域争夺水分,使其束缚水含量低于最高值,造成面筋结构难以完全形成,面条内部网状结构的连续性变差,均匀的网络结构被打断,出现一些大小不一的块状物,且在烹煮面条中出现空洞(隙),导致面条烹煮损失率未得以改善。关键词:大豆,混合粉,贮藏稳定性,流变,面团,面条AbstractInourcountry,wheatflourhasa诵derangeofconsumergroup.Infact,
3、thecontentofnutrientlysineisverylowinwheatflour.Therefore,akindofefficientstrategyofaddingsoybeanproteinpowderhasbeendevelopedtocompensatetheshortageorlackofnutrientsinwheatflour.Inthisdissertation,usingsixkindsofsoybeanpowdersincludingwholesoybeanpowder,inactivewholesoybeanpowder,defattedsoyb
4、eanpowder,inactivedefattedsoybeanpowder,soybeanproteinconcentratepowderorsoybeanproteinisolatepowderasoneofcomponentstoformthesoybean—wheatmixedpowder,thetestswerefirstlyperformedtoanalyzethestoragestabilityofmixedpowder,anddoughrheologypropertiesofthesixkindsofmixedpowdersWasalsoinvestigated,
5、andthentheimpactmechanismwasrevealed.Basedontheresultsofthestudyondoughrheologypropertiesandthestoragestability,noodleswereusedaLsanexampletoinvestigatetheapplicationofthemixedpowder.Themainfindingswereasfollows:(1)Throughtheexperimentofstoragestability,itcouldestablishthesafestorageperiodofso
6、ybearl—wheatmixedpowder.WhenthepercentageofwholesoybeanpowderincreaSedfrom5%to35%.thesafestorageperiodofsoybean—wheatmixedpowderwasshortenedfrom50dto30d;butforaddinginactivewholesoybeanpowder,thestorageperioddecreaSedfrom55dto45d.Asforaddinginactivedefattedsoybeanpowder,whenitspercentageinthem
7、ixedsoybearl—wheatpowderwas35%,thesafestorageperiodwasnotmorethan55d;butifreducingitspercentage,thestorageperiodcouldbemorethan60d.Ifaddingdefattedsoybeanpowder,soybeanproteinconcentratepowderorsoybeanproteinisolatepowderintowheatflOur,
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