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豆渣是生产豆腐、豆浆等产品的副产物,富含膳食纤维和蛋白质。为促进豆渣在面制品中的应用,将豆渣干燥、粉碎、过筛后,制得80<φ<200目、φ>80目、φ>200目3种粒度的豆渣粉,将其以一定比例(0~30%)与小麦粉混合后制得豆渣小麦复合粉,研究了豆渣粉粒度和添加量对复合粉理化特性的影响。结果表明:随豆渣粉添加量的增多,复合粉的灰分含量逐渐增高,白度逐渐降低,且豆渣粉粒度越小白度越低。快速粘度分析(RVA)显示,复合粉的峰值粘度、谷底粘度、破损值、最终粘度、峰值时间、回生值均随豆渣粉添加量的增加而降低,且明显低于小麦粉,表明添加豆渣粉能够增强小麦粉的热稳定性和抗老化能力。差示扫描量热(DSC)分析显示,复合粉的糊化温度较小麦粉有所提高,热焓值也略有上升。
Okara is the production of tofu, soy milk and other products by-products, rich in dietary fiber and protein. In order to promote the application of bean dregs in flour products, the bean dregs were dried, crushed and sieved to obtain 3 kinds of bean dregs with 80 <φ <200 mesh, φ> 80 mesh and φ> 200 mesh, (0-30%) was mixed with wheat flour to prepare the okara wheat flour composite powder. The effects of the particle size and added amount of okara powder on the physicochemical properties of the composite powder were studied. The results showed that with the increase of the added amount of soybean dregs, the ash content of the composite powder gradually increased, the whiteness gradually decreased, and the smaller the particle size of the dregs was, the lower the whiteness was. Rapid Viscosity Analysis (RVA) showed that the peak viscosity, the bottom viscosity, the damage value, the final viscosity, the peak time and the regenerated value of the composite powder all decreased with the increase of the added amount of soybean dregs, and were obviously lower than that of the wheat flour. Enhance the thermal stability and anti-aging ability of wheat flour. Differential scanning calorimetry (DSC) analysis showed that the gelatinization temperature of the composite powder was higher than that of the wheat flour, and the enthalpy increased slightly.