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| Effects of lauric acid on the quality and retrogradation during storage of steamed bread containing soy protein isolate |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240069 |
| KeyWord:steamed bread SPI lauric acid quality retrogradation |
| FundProject:武汉市科技特派员“产学研”专项（2023110201030660） |
| Author Name | Affiliation | | ZHENG Shuangyi1, WAN Xiao1, CHEN Qianqian1, ZHOU Jing1,
DU Jing1,2,3, ZHANG Hailong1,2,3, WANG Xuedong1,2,3 | 1.School of Food Science and Engineering，Wuhan Polytechnic University,Wuhan 430023,China；
2.Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan
Polytechnic University, Wuhan 430023,China
3.Hubei Key Laboratory for Processing and
Transformation of Agricultural Products, Wuhan Polytechnic
University, Wuhan 430023, China |
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| Abstract: |
| Aiming to provide a theoretical basis for the application of lauric acid in the quality improvement of flour products, the effects of lauric acid on the specific volume, hardness, fault structure，starch digestibility,hardness and starch structure during storage of steamed bread containing soy protein isolate(SPI) were investigated. The results showed that SPI decreased the specific volume and increased the hardness of steamed bread. Lauric acid increased the specific volume and decreased the hardness and starch digestibility of steamed bread containing SPI,and promoted the formation of fluffy internal structure of the steamed bread. Furthermore, lauric acid decreased the increase of hardness of steamed bread and delayed the increase of short- and long-range order of starch in steamed bread during storage, thus slowing down the retrogradation of steamed bread. Therefore, lauric acid can not only inhibit the increase of hardness of steamed bread caused by SPI, but also reduce the starch digestibility and hardness of steamed bread caused by starch retrogradation during storage. |
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