关键词: 大豆11S球蛋白, 小麦粉, 流变学特性, 面包品质

Abstract:

The effect of globulin on flour rheological properties and bread quality were studied. 11S globulin was extracted
from low-temperature defatted soybean meal by isoelectronic point and cooling precipitation. The extract of 11S globulin
was added to flour at various ratios to explore its rheological characteristics. The mixture flours containing 11S globulin
were used to prepare bread. The bread quality was evaluated by texture analyzer and sensory analysis. The experimental
results indicated that the addition of 11S globulin would strengthen the rheological properties and the quality of wheat flour.
The stability and farinose evaluation value reveal an obvious increase, the softness of dough was greatly reduced, the tensile
strength was increased and the gelatinization time is shortened. The quality of bread was the best by adding 11S globulin at
the ratio of 3%. The hardness, elasticity and sensory score under the conditions was 344.8 g, 0.92 and 46.7, respectively.

Key words: 11S globulin, flour, rheological characteristics, bread quality