The results showed that pentosanase improved obviously doughrheology and the processing technology of soybean dietary fiber biscuit. Optimal additional range of pentosanase was determined.
This micro-SRC method can reflect wheat protein quality, starch quality and doughrheology characteristics accurately, and is a simple and convenient method to detect wheat quality on microscale.
微量src法能够准确反映小麦蛋白质品质、淀粉品质及面团流变学特性，是一种简便的微量品质检测方法。
3
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, doughrheology properties, noodle color and quality.