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- Ogawa, T., et al. Show all 6 Authors
- Journal of food science 2003 v.68 no.4 pp. 1276-1282
- adverse effects; bread dough; gluten; ingredients; loaves; microscopy; rheological properties; soy protein
- ... The loaf volume decreased on the addition of soybean protein isolate (SPI) to bread. When phosphatidylcholine was added to the ingredients, including SPI, the adverse effect of SPI on the loaf volume could be counteracted. The addition of phosphatidylcholine showed little effect on the rheological properties of dough. It was shown by confocal microscopy that phosphatidylcholine was associated with ...