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  • 2000-2004  (1)
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    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : 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.
    Type of Medium: Electronic Resource
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