Effects of high enzyme activity soybean powder on whiteness of steamed bread

Authors

LI Xiaoqian, Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Huiming, Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHU Kexue, Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
GUO Xiaona, Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
PENG Wei, Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The effects of high enzyme activity soybean powder with different mass ratios in wheat flour on whiteness of steamed bread were studied. The results showed that the whiteness of steamed bread increased firstly and then decreased with the addition of high enzyme activity soybean powder. When the concentration reached 0.5%, the whiteness of steamed bread was the best with the highest L* value, a* value and lowest b* value, yellow pigment content. Yellow pigment content with different water content , water temperature, mixing time, in the dough mixing process were measured, the results showed that the effect of high enzyme activity soybean powder on whiteness of steamed bread in this condition (0.5% high enzyme activity soybean powder, 50% water, 30 ℃ water temperature, 17 min mixing time), reached the highest.

Publication Date

4-28-2016

First Page

197

Last Page

200

DOI

10.13652/j.issn.1003-5788.2016.04.045

Recommended Citation

Xiaoqian, LI; Huiming, ZHOU; Kexue, ZHU; Xiaona, GUO; and Wei, PENG (2016) "Effects of high enzyme activity soybean powder on whiteness of steamed bread," Food and Machinery: Vol. 32: Iss. 4, Article 45.
DOI: 10.13652/j.issn.1003-5788.2016.04.045
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/45

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