Soy Protein Isolate: The "Invisible Assistant" in Baking

Behind the dazzling array of baked goods, there is a low-key yet crucial ingredient - soy protein isolate, which endows products like bread and cakes with better texture and shape through its unique functionalities.​

Soy protein isolate is a high-protein component extracted from soybeans, with a protein content of over 90% and rich in 8 essential amino acids required by the human body. This plant protein demonstrates three core capabilities in baking: water-holding capacity, oil-holding capacity, and gelling property, making it an ideal choice for replacing part of dairy products and eggs.​

In bread making, soy protein isolate can combine with the gluten network, enhancing the extensibility and elasticity of the dough. After addition, the volume of bread can increase by 10%-15%, the internal air pores are more evenly distributed, and the hardening speed is delayed, extending the shelf life by 2-3 days. For healthy bread with low-sugar and low-oil formulas, it can also make up for the dry taste caused by reduced oil content.​

In cake baking, the foaming property of soy protein isolate is amazing. It can work synergistically with egg whites to form a stable foam structure, making the cake texture more fluffy and soft. Adding 1%-3% soy protein isolate to chiffon cakes can significantly improve the gas-holding capacity of the batter, reduce the risk of collapse during baking, and is especially suitable for industrial production with high-temperature and quick baking.​


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