溶血卵磷脂在焙烤中的作用

Hydrolyzed de-oiled lecithin in baked foods

在焙烤制品的生产过程中,除了面包改良剂、酶等配料对产品质量能起关键作用外,经研究证实,经过特别加工的卵磷脂也具有相同的功能。这种独特的卵磷脂是经过脱油及水解处理,含有较高的溶血卵磷脂成分(lysophospholipids)。水解时,在磷脂分子第二碳位置上的脂肪酸会被去掉,从而将其变成溶血卵磷脂和游离脂肪酸。

Lysophospholipids formed by the hydrolysis of lecithin can be used to delay the onset of staleness in baked foods, in addition to which they can be used to increase the elasticity and flexibility of the gl uten network in dough. Furthermore, we look into other functional advantages of hydrolyzed de-oiled lecithin with a high lysophospholipid content.