将大豆分离蛋白粉作为一种食品添加剂添加到小麦粉中,研究其对面团流变学特性和馒头品质的影响。实验结果得出,在小麦粉中添加大豆分离蛋白粉,可以明显地改善面团的稳定时间以及拉伸曲线面积和拉伸阻力。另外还可以提高馒头的品质,当在小麦粉中添加3%的大豆分离蛋白粉时,其对馒头品质有较好的改善作用。 Soy protein isolate powder was added to wheat flour as a food additive to study its influence on the rheological properties of dough and the quality of steamed bread. The experimental results show that the addition of soy protein isolate in wheat flour can significantly improve the dough stability time, tensile curve area and tensile resistance. In addition can also improve the quality of steamed bread, when adding 3% of the wheat flour, soy protein isolate, it has a better quality of the steamed bread.