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《Journal of Guangdong Industry Technical College》 2010-04
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Effects of Soy Lecithin On the Characteristics of Bread

Teng Xiaohuan(Guangdong Industry Technical College,Guangzhou 510300,China)  
The effect and mechanisms of soy lecithin which influence on the bread's specific volume、high and diameter rate、the sense quality and hardness are investigated in the paper.We draw a conclusion by experiment that the best additive quantitation is soy lecithin 1 g.
【CateGory Index】: TS213.21
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