大豆粉對(duì)面粉特性及掛面品質(zhì)的影響研究.pdf

1、江南大學(xué)碩士學(xué)位論文大豆粉對(duì)面粉特性及掛面品質(zhì)的影響研究姓名：李俊華申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：周惠明20090301AbstractAddingproperamountofsoybeanpowdertowheatflourisaneffectivewaytoimprovenutritivevalueofwheatflourEffectsofsoypowderondoughpropertiesandqualitiesofn

2、oodlewerestudiedinthispaperThemainexperimentalresultsareasfollows：(1)Soyproducts，includingenzymeactivefullfatsoyflourheat—treatedfullfatsoyflourenzymeactivedefattedsoyflourheattreateddefattedsoyflourweremadefromthesameso

3、ybean、析thdifferentproductiontechnologyFourkindsofsoyproductswereblendedwithmediumglutenwheatflouratdifferentlevelsteachsimilarproteincontents(12％and146％)intheflourmixturesEffectsoffourdifferentsoypoweronfarinographproper

4、tiesofdoughandstoragestabilityofwheatflourwerereseached，andoneofsoyproductswasselectedtobeaddedtowheatflourbasedonthisTheresultsshowedthatdoughdevelopmenttimeandstabilitytimesignificantlyincreasedwhenenzymeactivedefaaeds

5、oybeanpowderWasaddedtowheatflourandtheotherthreesoybeanpowderplayedannegativeeffectsonfarinographpropertiesofdoughForstoragestabilityofsoy／wheatflourperoxidevalueofmixturecontainingenzymeactivefullfatsoypowderandchangera

6、teofacidityvalueofmixturecontainingenzymeactivefull—fatsoypowderwerethelargestafter20daysstorageSo，EnzymeactivedefattedsoypowderWasselectedtobeaddedtowheatflourtoimprovenutritivevalueofwheatflour(2)Effectsondoughproperti

7、esandqualitiesofnoodlewerestudiedafteraddingdifferentamountofdefattedsoyflourAsaddingamountofdefaRedsoyflourincreases，thepeakviscosityofthemixedpowderbecamesmallerfarinographandextensibilitypropertiesofdoughshoweddeterio

8、rationtrendsNoodlebecameyellowwaterabsorptionofnoodlegraduallydecreased，cookinglossofnoodleincreasedwhendefaRedsoyflourWasaddedtowheatflourTextureanalysisshowedthathardness，chewinessandtensionforceofdefattedsoynoodleincr

9、eased，springinessandtensiondistancedecreasedBasedoncomprehensiveconsiderationofwheatflournutritionfortificationandnoodlequalities，theaddingamountofdefaRedsoyflourtowheatflourWas9％(3)Somequalitiesofnoodle、Ⅳim9％defauedsoyb

10、eanareworsethanitwithout9％defaaedsoybeanThereforeenzymes(glucoseoxidase，glutaminetransaminase，xylanase)andthickenerwereselectedtoimprovequalitiesofnoodlewith9％defattedsoybeanflourTheoptimizedformulaWasselectedbyorthogona

11、ldesign，atGOD10mg／kg，TG02％，xylanase30mg／kg，guargumO2％TPAtestandscanningelectronmicroscopyexperimentsconfirmedtheimprovementeffectsofthecomplexadditivesKeywords：Soybean／wheatflourCharacteristicsoffarinograph，Cookingloss，T