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

Authors

SONG Yingying, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
XU Wendi, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CAO Dong, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

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.

Publication Date

10-28-2016

First Page

178

Last Page

182

DOI

10.13652/j.issn.1003-5788.2016.10.041

Recommended Citation

Yingying, SONG; Wendi, XU; and Dong, CAO (2016) "The effect of soybean phospholipid by-product from ethanol extraction on bread quality," Food and Machinery: Vol. 32: Iss. 10, Article 40.
DOI: 10.13652/j.issn.1003-5788.2016.10.041
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/40

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