Bread-Making Properties of Lecithin Subjected to Phosphatidylglycerol Modification with Phospholipase D

DOI Web Site 4 References
  • NAKAZAWA Yozo
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • YAMAMOTO Eri
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • YAMAZAKI Masao
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • SATO Hiroaki
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • ホスホリパーゼDによるホスファチジルグリセロール改質レシチンの製パン特性

Abstract

<p>　Modified lecithin containing 75.5% of phosphatidylglycerol (PG) was prepared with purified phospholipase D allowed to act on soybean lecithin. Dough containing modified lecithin showed a trend toward improvement in carbonate gas inclusion ability compared with those containing soybean lecithin and those with no addition. Bread containing PG-modified lecithin had a "chewy" texture.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 44 (5), 239-243, 2018

    Japan Association of Food Preservation Scientists

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