焙烤食品中大豆蛋白的使用分析

Analysis of the Use of Soy Protein in Bakery Foods

现如今,我国的大豆制品质量正在不断提高,但在焙烤食品中,大豆蛋白的使用仍然存在很多缺陷。本文对焙烤食品中大豆蛋白的应用进行探讨,并提出一些具有较高实用性的应用措施,希望能为大豆蛋白在焙烤食品中的应用起到一定的参考作用。

Nowadays, China＇s soybean products quality is constantly improved, but in baked food, soybean protein there are still a lot of defects. In this paper, the baking food application of soybean protein are discussed, and put forward some measures for practical application, hope for soybean protein to a certain reference role in the application of baking food.