Soybean products in baking
With the improvement of people’s living standards, living habits are changing. Baked foods such as bread, cakes, biscuits, etc., gradually enter the family’s three meals a day. Baking foods are wheat flour, yeast, and water as basic raw materials, and appropriate amounts of oils and fats and egg products are prepared by baking. Among them, wheat flour is used as a protein source, and its amino acid composition has certain defects, such as lack of essential lysine and threonine. The addition of soy products to baked goods can make up for the amino acid deficiency of wheat flour and increase the nutritional value of baked goods. The most important is the functional properties of soy protein, such as water retention, adhesiveness, foaming, emulsifying and extensibility. It is indispensable for baked goods. At present, soybean products used in baked goods mainly include oils and fats, phospholipids, protein products and some processing by-products.
1 Application of soybean lipids in bakery products
1.1 Application of Soybean Oil in Baked Food Grease is one of the ingredients of baked goods. Some cakes use a high amount of oil, which not only enhances the color, aroma, taste, shape and nutrition of baked goods, but also the production of baked goods. The process also plays an important role. Baked food commonly used fats are vegetable oil, animal oil, hydrogenated oil. Soybean oil is one of the commonly used vegetable oils in baked goods. Soybean oil content is about 20%. Its high proportion of unsaturated fatty acids has important physiological functions. Soybean oil can be processed into hydrogenated oils, which are ideal raw materials for baked goods because of their superior plasticity, emulsifying properties, crispiness, and consistency. Soybean oil can also be further processed into a fully hydrogenated shortening, which should not exceed 30% in cake production. Perhydrogenated vegetable shortening can absorb 150% to 200% of the water, its good emulsifying properties, so that the product maintains a certain amount of moisture, the cake obtained is soft and delicious.
1.2 Soybean lecithin in baked foods Soybean grains are rich in phospholipids and their contents range from 1.2% to 3.2%. Soy lecithin is a versatile food additive that has been used in baked goods for many years. Soy lecithin is a good emulsifier. Foods such as cakes and biscuits made from raw materials with low protein content of wheat flour have higher fat content. Using lecithin as emulsifier can help fats spread evenly and reduce protein content. Extension, to prevent the formation of gluten, to obtain a soft, soft, refreshing taste; At the same time can promote the mixing of raw materials, greatly reducing the mixing time of raw materials. Products such as soda cakes, milk shortbread and ice cream cones have low moisture content. Adding lecithin to them can reduce the chance of cracks in the production process and reduce the rate of product breakage. In baked foods made from yeast, such as bread, toast, and products made from high-gluten wheat flour, lecithin helps gluten extension during the baking process, reducing mechanical energy consumption and making the dough easier to remove from the mixer. , making cutting, molding and other processes easier. Lecithin is also an excellent lubricant. Adding lecithin to the oil requires only 0.1% to 0.15% of additive to prevent the food from sticking on oven chains, baking pans, baking pans, and frying pans. It can reduce the amount of oil used, reduce product loss, increase production, and the production machinery can be easily cleaned to improve the overall production efficiency. In addition, soy lecithin can be used as a substitute for egg yolk to reduce cholesterol and fat content in cakes. Used in low-fat baked foods, it can eliminate quality problems caused by low fat content.
2 Application of Soybean Protein Products in Bakery Products
Soybean grain is rich in protein, reaching more than 40%. The soy protein products used in the production of bakery products include defatted soy flour, whole fat soy flour, concentrated protein and isolated protein.
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