Effect Of Semi-degreased Soybean Powder On Whiteness Of Flour And Quality Of Steamed Bread

Wheat is the largest crop in the world,and also one of the most important food crops in China.It is rich in various nutrients that are beneficial to human body and plays an important role in People's Daily diet structure.More than 70% of China's wheat is processed into flour every year.Flour can be used to make food such as steamed bread,noodles,biscuits and dumplings.Flour is a food source of high nutritional value.Semi-skimmed soybean powder is processed from semi-skimmed soybean meal which is extracted from soybean oil in low temperature.Semi-skimmed soybean powder contains fat oxidase,which can break the double bonds of carotenoid in flour,thus whitening the flour.This test use cold pressing soybean oil from the defatted soybean meal processed into half defatted soybean meal,the research in the process of cold pressed material moisture content,pressing temperature,screw speed half-and-half defatted soybean meal NSI to determine the influence of the best conditions for soybean cold pressed and half-and-half defatted soybean meal ingredient testing,the results showed that the soybean cold pressed the best conditions for soybean material moisture 12%,pressing temperature 60?,30 r/min,the screw rotation speed and in the condition of the second half of the NSI of defatted soybean meal as 80.51%,contains a great deal of protein can be absorbed by the body to use;Urease activity was 0.153U/g;The lipid oxidase activity was 1.51×105U,specific activity was 1.92×104U/mg.And semi-skimmed soybean powder contains a variety of nutrientsThe effect of semi-degreased soybean powder on the whiteness of flour was studied.The effects of the amount of soybean powder,the number of grinding items,the reaction temperature and the reaction time on the whiteness of soybean powder were studied by single factor test and response surface optimization test.Test results show that the flour 35%,grinding number 130 35 ?,reaction time,reaction temperature 65 h under the condition of optimum process parameters,such as the flour whiteness is 85.20,through parallel test,the response surface analysis to optimize the value with the test results are in good consistency test has high feasibility of the process conditions for the second half of the defatted soybean meal on flour whitening effect is best.The maximum storage period of flour under this condition is 3 months.The effects of semi-skimmed soybean powder on the quality of steamed bread were investigated by adding semi-skimmed soybean powder to flour and processing it into steamed bread under optimal conditions.The results showed that semi-skimmed soybean powder could effectively improve the whiteness and specific capacitance of steamed bread and reduce the hardness of steamed bread,and the sensory evaluation result of steamed bread under this condition was 80.4,higher than that of control steamed bread 73,indicating that semi-skimmed soybean powder could improve the quality of steamed bread.In this experiment,semi-skimmed soybean powder was used to improve the whiteness of flour and the quality of steamed bread,and the application value of by-products in the process of low-temperature cold-pressed soybean oil was improved.The application prospect of semi-skimmed soybean powder was opened,providing theoretical basis for the industrial application of semi-skimmed soybean powder.