The results showed that to add 0.5% of the bioactive soybean powder could increase the stability of the dough, strengthen the extension resistance, the gluten index and fatty acid value were influenced too.

• 结果表明：添加0.；5%25以上的活性大豆粉可使面团的稳定性提高，抗延伸阻力增强，对面筋指数、脂肪酸值均有一定的影响。