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2013•Food Science and Technology InternationalRequires access

Effect of soluble soybean polysaccharide on the quality of bread

Zhongyi Chang

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Abstract

The effect of soluble soybean polysaccharides (SSPS) on bread quality and bread aging were studied by adding them into flour.The results showed that: the specific volume was improved by adding 1.5% of SSPS,and the moisture content was improved,and the delay of retrogradation of starch and extended the shelf-life of bread were got by adding 1.0% or 1.5% of SSPS.Sensory evaluation showed that 1.0%～1.5% of SSPS had no effect on the color of bread core,however,it can improve the bread quality and get the highest scores when it was added into flour.The best ratio of soybean polysaccharide in bread flour was 1.0%～1.5%.

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What this paper is about

The effect of soluble soybean polysaccharides (SSPS) on bread quality and bread aging were studied by adding them into flour.The results showed that: the specific volume was improved by adding 1.5% of SSPS,and the moisture content was improved,and the delay of retrogradation of starch and extended the shelf-life of bread were got by adding 1.0% or 1.5% of SSPS.Sensory evaluation showed that 1.0%～1.5% of SSPS had no effect on the color of bread core,however,it can improve the bread quality and get the highest scores when it was added into flour.The best ratio of soybean polysaccharide in bread flour was 1.0%～1.5%.

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Available abstract

The effect of soluble soybean polysaccharides (SSPS) on bread quality and bread aging were studied by adding them into flour.The results showed that: the specific volume was improved by adding 1.5% of SSPS,and the moisture content was improved,and the delay of retrogradation of starch and extended the shelf-life of bread were got by adding 1.0% or 1.5% of SSPS.Sensory evaluation showed that 1.0%～1.5% of SSPS had no effect on the color of bread core,however,it can improve the bread quality and get the highest scores when it was added into flour.The best ratio of soybean polysaccharide in bread flour was 1.0%～1.5%.

Key concepts: Food science, Polysaccharide, Starch, Retrogradation (starch), Chemistry, Shelf life, Wheat flour, Mathematics

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