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11S- RICH SOYBEAN PROTEIN ISOLATING PRODUCTION IN PILOT PLANT ANDITS EFFECTS ON THE OVER RUN(O R )RATEOF ICE CREAM AND FARINACEOUSCHARACTERISTIC OF WHEAT FLOUR BY ADDING THE CONSEQUENT PRODUCT(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2006年02期
Page:
97-102
Research Field:
Publishing date:

Info

Title:
11S- RICH SOYBEAN PROTEIN ISOLATING PRODUCTION IN PILOT PLANT ANDITS EFFECTS ON THE OVER RUN(O R )RATEOF ICE CREAM AND FARINACEOUSCHARACTERISTIC OF WHEAT FLOUR BY ADDING THE CONSEQUENT PRODUCT
Author(s):
Guo Shuntang 　 Han Yajun　 Wei Yanzi
(College of Food Science and Nutrition Engineering , China Agricultural Univ. , Beij ing , 100083)
Keywords:
11S - rich soybean protein isolate ; Pilot plant ; Over run rate; Flour quality
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2006.02.0097
Abstract:
11S globulin is the main component of Soybean Protein Isolate (SPI), and has well processingproperties as stability of foaming capacity and gelation. This paper reports the technology of producing 11S- Rich SPI in pilot plant , and effects of consequent product on the over run (O R ) rate of ice cream andflour quality of wheat flour. Results show that the content of 11S of 11S - Rich SPI is 81. 3 %accountingfor total protein. The O R of ice cream increased by adding 6 %11S - Rich SPI to replace skim - milk pow-der ,while the water absorption rate, dough development time , stability valorimetel value increased byadding 3%11S - Rich SPI to wheat flour with moderate gluten content.

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Last Update: 2016-12-12