ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
: The loaf volume decreased on the addition of soybean protein isolate (SPI) to bread. When phosphatidylcholine was added to the ingredients, including SPI, the adverse effect of SPI on the loaf volume could be counteracted. The addition of phosphatidylcholine showed little effect on the rheological properties of dough. It was shown by confocal microscopy that phosphatidylcholine was associated with gluten in the dough. The function of phosphatidylcholine could not be replaced by phosphatidylethanolamine, phospatidic acid, or lysophospatidylcholine. Phosphatidylcholine showed different effects depending on the phosphatidylcholine molecular species.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb09639.x
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