中国食品学报2024，Vol.24Issue(3)：149-161,13.DOI:10.16429/j.1009-7848.2024.03.015
外源蛋白改良剂对米面团热力学性能及面包品质的影响
Effect of Exogenous Protein Conditioner on the Thermodynamic Properties of Rice Dough and Bread Quality
摘要
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％.关键词
无麸质/米面包/外源蛋白/品质改良/乳糜泻Key words
gluten free/rice bread/exogenous protein/quality improvement/celiac disease引用本文复制引用
孙司卉,杨杨,任丽琨,徐悦,边鑫,张娜..外源蛋白改良剂对米面团热力学性能及面包品质的影响[J].中国食品学报,2024,24(3):149-161,13.基金项目
国家重点研发计划项目(2023YFD2100803) （2023YFD2100803）
国家自然科学基金面上项目(32072258) （32072258）
中央财政支持地方高校发展专项资金优秀青年人才支持计划项目 （）
