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An External Addition Of Soy Protein Isolate Hydrolysate To Sourdough As A New Strategy To Improve The Quality Of Chinese Steamed Bread

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Soy protein isolate (SPI) was hydrolyzed and then its hydrolysate (Hyd-SPI) was supplemented to dough. The dough fermented by a starter consisting of Lactobacillus paralimentarius 412 and Anqi’s yeast was applied to manufacture
Chinese steamed bread. Addition of 1% Hyd-SPI to dough is found to significantly improve the farinograph and extensograph values. Moreover, 1% Hyd-SPI stimulates the growth and metabolism of the starter culture better compared
with the control and thus improves the sourdough fermentation. The sourdough supplemented with 1% Hyd-SPI observed by scanning electron microscopy contains starch granules that are largely hydrolyzed. Additionally, the sourdough has
more free amino acids than the control. A total of 45 volatile compounds are recognized in the Chinese steamed breads containing 1% Hyd-SPI. This is the first report that SPI hydrolysate is used to improve the quality of Chinese
steamed bread products.

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Informasi Detail

Judul Seri

Journal of Food Quality

No. Panggil

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Penerbit

: WILEY-VCH., 2016

Deskripsi Fisik

Journal of Food Quality 39 (2016) 3–12

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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