Food and Fermentation Industries >

2026 , Vol. 52 >Issue 8: 46 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043684

Improvement of moisture distribution, aging characteristics, and sensory evaluation of bread by soy lecithin

  • LI Tong ,
  • HAN Sihai ,
  • LI Peiyan ,
  • YIN Manman ,
  • ZENG Haosen ,
  • BAI Zhouya ,
  • YUE Chonghui ,
  • WANG Libo ,
  • CHEN Yuanyuan ,
  • LUO Denglin
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Technology Research Center of Food Raw Materials, Luoyang 471023, China)
    3(International Joint Laboratory of Green Processing and Quality and Safety Control of Foodstuffs in Henan Province (Henan University of Science and Technology), Luoyang 471023, China)

Received date: 2025-06-25

  Revised date: 2025-09-12

  Online published: 2026-05-07

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Abstract

Soy lecithin shows promising potential in the food industry due to its key physicochemical properties, including emulsification, antioxidant activity, and protein binding capacity.To investigate the effect of soy lecithin on bread quality, this study replaced flour with 0%, 0.5%, 1.0%, 1.5%, and 2.0%(w/w, by dry basis mass of wheat flour) soy lecithin in bread dough.To assess bread quality, this study investigated specific volume, porosity, color difference, texture, relative crystallinity, moisture distribution, microstructure, protein secondary structure, and sensory properties.Measurements used colorimetry, a physical property analyzer, X-ray diffractometry, a low-field nuclear magnetic resonance imaging analyser, scanning electron microscopy, and a Fourier transform infrared spectroscopy.Soy lecithin significantly increased bread specific volume and porosity.It produced a finer, more uniform pore structure.The microstructure showed denser, more ordered organization.Protein α-helix content rose from 19% to 32%.At 1.0%(w/w) addition, bread hardness decreased and elasticity improved.Relative crystallinity dropped approximately 20.95% versus the control.Protein digestibility increased.Soy lecithin also enhanced water-binding capacity, effectively delaying bread staling.Furthermore, it improved bread color, flavor, and crumb structure.This study confirms that adding soy lecithin effectively improves bread quality.Soy lecithin shows good potential as a bread improver in bread production.

Key words： soy lecithin; bread; moisture distribution; aging; sensory evaluation

Cite this article

LI Tong , HAN Sihai , LI Peiyan , YIN Manman , ZENG Haosen , BAI Zhouya , YUE Chonghui , WANG Libo , CHEN Yuanyuan , LUO Denglin . Improvement of moisture distribution, aging characteristics, and sensory evaluation of bread by soy lecithin[J]. Food and Fermentation Industries, 2026 , 52(8) : 46 -53 . DOI: 10.13995/j.cnki.11-1802/ts.043684

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