Soybean products in the bakery of Outlook
Posted on: September 15, 2011
Soybean nutritional content of their very full, highlighted the health value of becoming the first choice for the modern pursuit of healthy people. Large Bean products Application in baked goods, not only greatly improved the quality of baked goods, improve the shelf life of products, reduce production costs, most notably in soy products provide a wealth of high quality vegetable protein, make up our country Diet Shortage of animal protein intake, increased nutritional value of baked goods.
Present in soy products used in baked goods are mainly oil and fat products, phospholipids products, proteins, and some processed products, by-products (such as soy isoflavones).
One, and oil products in bakery application
Oil is the main ingredient of baked goods, some pastries fuel consumption up to 50%. Bakery fats are commonly used in vegetable oil, Animal oil , Hydrogenated oil, and soybean oil is a bakery in one of the more commonly used vegetable oil. In addition, the soybean oil is one of the production of raw materials hydrogenated oils, and hydrogenated oils because of its oil than normal plasticity, emulsification, Qi Su and consistency as an ideal raw material baked goods. Hydrogenated soybean oil in all of shortening one of the main raw material, but the reason for its scented response, consumption should not exceed 30% of the total hydrogenated vegetable shortening can absorb 150% -200% of the water, emulsifying properties of good products to maintain some water, so soft and delicious cakes.
2, phospholipids of products in baked goods
Soy lecithin is a multifunction Food Additives , First in that it is a good emulsifier, both oil in water or water-oil emulsion system are applicable to its HLB value of 2-12. As fast solvent, lecithin can help reduce both the wetting and hydrophilic powder dispersion, it is not easy agglomeration at mixing, but also can improve the wetting of hydrophobic powder and dispersion. Insoluble problem solving products. Through chemical modification and hydrogenation. Enzymatic hydrolysis, acetylation and the role of lecithin can be made for special purposes. Lecithin can be applied with a special chemical Leavening agent Baked products, such as cakes and cookies. Such products are generally low protein flour made from raw materials, high fat content. The benefits of using lecithin helps to balance the proliferation of fat, less protein extension, to prevent the formation of gluten, for crisp, soft, refreshing taste; the same time to promote the mixing of raw materials and significantly reduce the raw material mixing time. For muffins, crackers and easy fragmentation of the cake and other products, also has a stripping-off function.
Special lecithin prevents water loss, thereby improving the chemical leavening agent with the shelf life of bakery products. On the other hand at low water content of products such as soda bread, milk and pastries for dessert and Ice cream Egg rolls, the lecithin can reduce the curing process, cracks, and reduce the failure rate of products. Made in the yeast fermentation, such as Baked Bread , Toast, bread, buns, as well as by the high-gluten flour products, special lecithin also play a role. Mainly in gluten are failing to extend the process to help reduce the mechanical energy to remove the dough from the mixer, cutting, forming and other processes can be simple. Special interaction between lecithin and gluten, dough fermentation helps increase endurance, to maintain the organizational characteristics of dough, keeping dough in the size of the production process. The shelf life of yeast fermentation products and Starch Aging rate, generally with a glycerol acetic acid as emulsifier, starch to prevent aging. Studies have shown that enzymatic hydrolysis of starch and lecithin can also be combined with the formation of complexes. To prevent aging. And more superior, this special lecithin can be dispersed in water. So when the flour during hydration may be added directly into the dough so that dough can be produced in a simple case of extending its shelf life.
In addition, lecithin has a wetting effect, can help food molding, and reduce mechanical wear and tear. Lecithin is also an excellent lubricant, adding lecithin in oil, only 0.1% -0.15% of the weight, you can paste it in the oven to prevent the food chain, belt, pan, pan and frying pans on, and reduce oil consumption and reduce product loss, increase production, and production machinery easy to clean up, improve overall production efficiency.
Present in soy products used in baked goods are mainly oil and fat products, phospholipids products, proteins, and some processed products, by-products (such as soy isoflavones).
One, and oil products in bakery application
Oil is the main ingredient of baked goods, some pastries fuel consumption up to 50%. Bakery fats are commonly used in vegetable oil, Animal oil , Hydrogenated oil, and soybean oil is a bakery in one of the more commonly used vegetable oil. In addition, the soybean oil is one of the production of raw materials hydrogenated oils, and hydrogenated oils because of its oil than normal plasticity, emulsification, Qi Su and consistency as an ideal raw material baked goods. Hydrogenated soybean oil in all of shortening one of the main raw material, but the reason for its scented response, consumption should not exceed 30% of the total hydrogenated vegetable shortening can absorb 150% -200% of the water, emulsifying properties of good products to maintain some water, so soft and delicious cakes.
2, phospholipids of products in baked goods
Soy lecithin is a multifunction Food Additives , First in that it is a good emulsifier, both oil in water or water-oil emulsion system are applicable to its HLB value of 2-12. As fast solvent, lecithin can help reduce both the wetting and hydrophilic powder dispersion, it is not easy agglomeration at mixing, but also can improve the wetting of hydrophobic powder and dispersion. Insoluble problem solving products. Through chemical modification and hydrogenation. Enzymatic hydrolysis, acetylation and the role of lecithin can be made for special purposes. Lecithin can be applied with a special chemical Leavening agent Baked products, such as cakes and cookies. Such products are generally low protein flour made from raw materials, high fat content. The benefits of using lecithin helps to balance the proliferation of fat, less protein extension, to prevent the formation of gluten, for crisp, soft, refreshing taste; the same time to promote the mixing of raw materials and significantly reduce the raw material mixing time. For muffins, crackers and easy fragmentation of the cake and other products, also has a stripping-off function.
Special lecithin prevents water loss, thereby improving the chemical leavening agent with the shelf life of bakery products. On the other hand at low water content of products such as soda bread, milk and pastries for dessert and Ice cream Egg rolls, the lecithin can reduce the curing process, cracks, and reduce the failure rate of products. Made in the yeast fermentation, such as Baked Bread , Toast, bread, buns, as well as by the high-gluten flour products, special lecithin also play a role. Mainly in gluten are failing to extend the process to help reduce the mechanical energy to remove the dough from the mixer, cutting, forming and other processes can be simple. Special interaction between lecithin and gluten, dough fermentation helps increase endurance, to maintain the organizational characteristics of dough, keeping dough in the size of the production process. The shelf life of yeast fermentation products and Starch Aging rate, generally with a glycerol acetic acid as emulsifier, starch to prevent aging. Studies have shown that enzymatic hydrolysis of starch and lecithin can also be combined with the formation of complexes. To prevent aging. And more superior, this special lecithin can be dispersed in water. So when the flour during hydration may be added directly into the dough so that dough can be produced in a simple case of extending its shelf life.
In addition, lecithin has a wetting effect, can help food molding, and reduce mechanical wear and tear. Lecithin is also an excellent lubricant, adding lecithin in oil, only 0.1% -0.15% of the weight, you can paste it in the oven to prevent the food chain, belt, pan, pan and frying pans on, and reduce oil consumption and reduce product loss, increase production, and production machinery easy to clean up, improve overall production efficiency.