| 叶蛋白对面团流变学特性及面食品品质的影响 |
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| 引用本文： | 郑建仙,温步渊,耿立萍.叶蛋白对面团流变学特性及面食品品质的影响[J].华南理工大学学报(自然科学版),1997(3):63-66. |
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| 作者姓名： | 郑建仙 温步渊 耿立萍 |
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| 作者单位： | [1]华南理工大学轻工食品学院,广州510641 [2]珠海华丰食品集团公司,广州510641 |
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| 摘 要： | 从紫苜蓿叶中提取的叶蛋白(EALP)含57．9％蛋白质和12．7％膳食纤维，是一种良好的食用蛋白新资源。EALP氨基酸配比较合理，营养价值较好，但工艺特性较差。对面粉的添加量超过3％～4％时，会对面团流变学特性、面包焙烤品质与面条烹煮品质造成明显不良的影响，因此通常的添加范围不超过3％～4％。当添加量增大时，需同时配合些活性面筋粉之类的品质改良剂。
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| 关 键 词： | 紫苜蓿 叶蛋白 面团流变学特性 面包焙烤品质 面条烹煮品质 |
EFFECTS OF THE LEAF PROTEIN ON DOUGH RHEOLOGICAL CHARACTERISTICS AND DOUGH FOOD QUALITY |
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| Zheng Jianxian Wen Buyuan,Geng Liping.EFFECTS OF THE LEAF PROTEIN ON DOUGH RHEOLOGICAL CHARACTERISTICS AND DOUGH FOOD QUALITY[J].Journal of South China University of Technology(Natural Science Edition),1997(3):63-66. |
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| Authors: | Zheng Jianxian Wen Buyuan Geng Liping |
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| Abstract: | Edible alfalfa leaf protein (EALP) extraccted from Medicago sativa contains 57 . 9% of protein and 12 . 7 % of dietary fibre, which is a new resource nf edible protein. EALP has proper amino acid proportioning and good nutritive value, but is rather poor in processing properties . Above 3 % -- 4 %of its incorporation level has taken obviously negative effects on dough rheologi- cal properties, bread baking and noodle cooking properties . The proper level incorporated into wheat flour is therefore limited within 3 % - 4 % Some improvers such as vital gluten ( VC) was needed when incorporat ion level increased , |
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| Keywords: | Medicago sativa ( Alfalfa ) : leaf protein dough rheological characteristics bread baking properties noodle cooking pruperties |
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