醇提大豆磷脂副产品对面包品质的影响

将大豆磷脂醇提后的副产品应用到面包中,并以未添加磷脂和添加醇提前磷脂的面包作对照,通过感官评定以及比容、色泽、质构、贮藏期的老化分析来研究其对面包品质的影响。结果表明,醇提后的磷脂副产品对面包品质的改善作用比醇提前的磷脂更加显著;添加量为0.6%时效果最佳,能够有效增加面包的比容,降低面包的硬度和咀嚼性,改善贮藏期面包的老化现象。其可能和醇提后副产品磷脂组分的改变有关,从而提高了对面包品质的改良效果。

The effect of soybean phospholipid by-product from ethanol extraction on bread quality

To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which enhanced the improvement of the by-product.