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Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread
Joint Authors
Du, Zhenya
Chen, Fusheng
Liu, Kunlun
Lai, Shaojuan
Zhang, Lifen
Bu, Guanhao
Gao, Xueli
Liu, Shaobo
Source
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-06-29
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5.
Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed.
Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increased S but the DT decreased from 4.3 min to 1.8–2.0 min.
Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5.
As regards color, the total color Δ E decreased except for the WF+IVD1 (56.22); its positive and negative trends of L ⁎ and b ⁎ were invariant with the SPI or ESPIs mixture, whereas a ⁎ showed a positive trend.
The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1.
Therefore, SPI treated by extrusion may significantly improve the quality of CSB.
American Psychological Association (APA)
Du, Zhenya& Chen, Fusheng& Liu, Kunlun& Lai, Shaojuan& Zhang, Lifen& Bu, Guanhao…[et al.]. 2016. Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread. Journal of Chemistry،Vol. 2016, no. 2016, pp.1-8.
https://search.emarefa.net/detail/BIM-1107639
Modern Language Association (MLA)
Du, Zhenya…[et al.]. Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread. Journal of Chemistry No. 2016 (2016), pp.1-8.
https://search.emarefa.net/detail/BIM-1107639
American Medical Association (AMA)
Du, Zhenya& Chen, Fusheng& Liu, Kunlun& Lai, Shaojuan& Zhang, Lifen& Bu, Guanhao…[et al.]. Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread. Journal of Chemistry. 2016. Vol. 2016, no. 2016, pp.1-8.
https://search.emarefa.net/detail/BIM-1107639
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1107639