Effects Of Bean Dregs On Dough Properties And Qualities Of Steamed Bread,Noodles

Bean dregs is the by-product in the process of soybean, and bean dregscontain rich functional composition, such as dietary fiber and isoflavone, so it is ofgreat use. Steamed bread and noodles are the traditional staple food of our people,nutrition and quality of steamed bread, noodles,requirements are also graduallyimproving with the development of society. The development of bean dregs bread andbean dregs noodles is an effective way for residue utilization on the one hand. It canmeet people’s material needs on the other hand.The effects of bean dregs on doughproperties was investigated by farinograph, extensograph and RVA. Effects of addingdifferent amounts of bean dregs on steamed bread and noodle qualities were alsostudied.The results showed that:1. With the increasing dosage of bean dregs, water absorption, silty index, formationtime and stability time increased, weakening level decreased; when adding12.5%bean dregs, stretching energy and the degree of extensibility reached the lowest,extension resistance and the draw ratio got to the highest; pasting temperatureincreased first and then decreased along with the increasing addition of bean dregs,while the peak viscosity decreased first and then increaseda; to sum up silty, tensile,gelatinization propertiesof dough, the optimum dosage of bean dregs is7.5%.2. Bean dregs could decrease steamed bread specific volume and increase watercontent; with the increasing dosage of bean dregs, hardness decreased first and thenincreased, it got to the lowest when adding7.5%bean dregs; springiness andcohesiveness of steamed bread changed as M, reaching the highest when adding7.5%;bean dregs could extend the shelf life of steamed bread, steamed bread relativelydelayed aging during stored at4℃.3. The effects of bean dregs on the broken rate and optimum cooking time of noodlesis not obvious, the cooking lose fist decreased then increased, and got to the lowestwhen adding7.5%bean dregs; with the increasing addition of bean dregs, hardness changed as U-stype, springiness and cohesiveness changed as N-stype, resiliencechanged as wave-stype; firmness fist increased then decreased, the maximum shearforce changed as M; when adding12.5%bean dregs, the maximum tensile forcereached the lowest; the addition of bean dregs shall be no higher than7.5%.