大豆科技
大豆科技
대두과기
SOYBEAN BULLETIN
2013年
3期
47-52
,共6页
豆渣%焙烤食品%预处理%感官质量%流变学性质
豆渣%焙烤食品%預處理%感官質量%流變學性質
두사%배고식품%예처리%감관질량%류변학성질
Soybean dregs%Bakery%Pretreatment%Quality%Rheological properties
豆渣作为大豆加工副产物在焙烤食品中具有广阔的应用前景。综述豆渣干燥、粉碎、挤压、发酵、酶制剂法等不同预处理工艺对其在焙烤食品中应用的影响，以及豆渣添加对焙烤食品感官质量和面团的流变学性质的影响，并且分析了尚待解决的问题。
豆渣作為大豆加工副產物在焙烤食品中具有廣闊的應用前景。綜述豆渣榦燥、粉碎、擠壓、髮酵、酶製劑法等不同預處理工藝對其在焙烤食品中應用的影響，以及豆渣添加對焙烤食品感官質量和麵糰的流變學性質的影響，併且分析瞭尚待解決的問題。
두사작위대두가공부산물재배고식품중구유엄활적응용전경。종술두사간조、분쇄、제압、발효、매제제법등불동예처리공예대기재배고식품중응용적영향，이급두사첨가대배고식품감관질량화면단적류변학성질적영향，병차분석료상대해결적문제。
Bean dregs, as by-products of soybean processing in bakery have broad prospect of application. In this paper, pretreatments of soybean dregs such as drying, crushing, squeezing, fermentation and enzyme method were introduced, and the influences of soybean dregs addition on bakery sensory quality and dough rheological properties were analyzed. The problems for application were also addressed.
