| 大豆蛋白在焙烤食品中的应用 |
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| 引用本文： | 陈霞,朱在勤. 大豆蛋白在焙烤食品中的应用[J]. 农产品加工．学刊, 2007, 0(9): 29-31 |
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| 作者姓名： | 陈霞 朱在勤 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 介绍了大豆蛋白的分类和特点,以及在焙烤食品中的应用状况、功能特性和营养保健功能。大豆蛋白在焙烤食品中的应用,不仅能大大改善焙烤食品的品质,延长产品的保质期,降低生产成本,而且能显著提高焙烤食品的营养价值和保健功能。
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| 关 键 词： | 大豆蛋白 焙烤食品 功能特性 |
| 文章编号： | 1671-9646（2007）09-0004-03 |
| 修稿时间： | 2007-07-05 |
Application of Soybean Protein in Baking Food |
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| Chen Xia,Zhu Zaiqin. Application of Soybean Protein in Baking Food[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(9): 29-31 |
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| Authors: | Chen Xia Zhu Zaiqin |
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| Affiliation: | College of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu 225001, China |
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| Abstract: | This paper introduced the classification and characteristics of soybean protein, and the application situation, functional properties, nutrition and health function in baking food. The application of soybean protein not only greatly improve the baking quality, extend product durability, lower production costs, and significantly improve the nutritional value and health function of baking food. |
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| Keywords: | soybean protein baking food functional property |
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