Effect of Ginkgo Protein on Dough Rheological Performances

摘要

This paper investigated main compositions, water-holding capacity and oil-absorbing capacity of ginkgo protein. Experimental results showed that ginkgo protein contained 80.36 percents of protein which can meet the functional requirements of food and possessed excellent oil-absorbing capacity and water-holding capacity which was beneficial to flour absorbing oil and holding water. Ginkgo protein was added into flour to make dough with different ginkgo protein content. Experimental data showed that ginkgo protein enhanced the dough opaque property and boosted the dough tensile property. Therefore, adding appropriate amount of ginkgo protein can improve the dough rheological performances.