摘要
以同一种芝麻为原料,研究了不同加工工艺得到的芝麻萃取粕制得的芝麻分离蛋白在面包中的应用特性。结果显示:添加以冷榨芝麻萃取粕制得的芝麻蛋白的面包比容最大,硬度最小,口感更柔软;而添加以湿法脱皮芝麻萃取粕制得芝麻蛋白的面包的口感、内部组织、颜色均表现最优,面包的硬度、弹性及回复性适中,面包的整体品质最佳。
Using the same Sesame seeds as raw materials,research the application characteristics of sesame protein isolate which extracted from different process of sesame meal in bread.The results showed that adding the CPI,the bread of specific volume is largest,the hardness is least,taste softer.while adding WPI,the taste,the internal organization and the color of bread showed the best,the hardness,elasticity and resilience of bread is moderate,in a word,overall quality of bread is best.
出处
《粮食科技与经济》
2016年第4期70-72,共3页
Food Science And Technology And Economy
基金
国家重点攻关项目"现代农业产业技术体系建设专项资金"(CARS-15-1-10)
