Studies of a searching examination for gluten replace protein. Part VII. Improvement of bread baking properties in soy 7S globulin.:Part VII Improvement of Bread Baking Properties in Soy 7S Globulin
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In the previous paper, it was elucidated that the bread baking properties of soy 11S globulin combined with 80% rice flour and 10% wheat gluten were improved remarkably by adding of 0.1% egg lecithin. Therefore, the changes of bread baking properties in soy 7S globulin combined with similarly structured components were examined. However, the addition of egg lecithin hindered the properties of soy 7S globulin. After frozen storage of mixed dough, 11S globulin improved the bread baking properties, but 7S globulin was damaged. These differences in both globulins were presumed to cause due to their molecular structures. Molecular weight of 7S globulin is about a half of 11S globulin. Particularly, the subunit structures are extremely different in both globulins. Therefore, the enlargement of molecular size was tried through reacting with epichlorohydrin. The product, modified soy 7S globulin, gave excellent bread by adding of 0.1% egg lecithin.
- 日本食品保蔵科学会の論文
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- Studies of a searching examination for gluten replace protein. Part VII. Improvement of bread baking properties in soy 7S globulin.:Part VII Improvement of Bread Baking Properties in Soy 7S Globulin
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- Studies of a searching examination for gluten replace protein. Part VIII. Examination of bread baking properties of modified soy 7S globulin.:Part VIII Examination of Bread Baking Properties of Modified Soy 7S Globulin
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- :Part IV Changes of Bread Baking Properties in Soy 7S and 11S Globlins affected by Gelatinisation and Frozen Processes
- :Part I. Studies on the Dough Producible Proteins and the Changes of Acid and Ethanol Soluble Proteins in Chilled and Frozen Wheat Doughs
- Studies of a searching examination for gluten replace protein. Part V. Improvement of bread baking properties in soy 11S globlin.:Part V Improvement of Bread Baking Properties in Soy 11S Globlin
- :Part III Changes of Bread Baking Properties in Four Kinds of Protein affected by Frozen and Gelatinised Processes