Effect of yolk plasma and granules on the properties of dough and bread was investigated by using the control bread without shortening. The separate addition of shortening, yolk, plasma all improved the height and cell density of bread, and the yolk gave the maximum elevation. Any samples did not affect the gassing power of dough. For dough properties, the addition of yolk and plasma resulted in larger final dough expansion volume, longer rupture time, larger resistance, elastic modulus, and yield stress. Shortening increased the dough extension and decreased the elastic modulus and yield stress. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that some apoproteins in low-density lipoproteins from plasma were bound to glutenin to fortify the strength of gluten network in dough. Thus, yolk, especially apolipoprotein from plasma fraction, could improve the bread quality-height and hardness.

通过使用不缩短的对照面包，研究了卵黄血浆和颗粒对面团和面包性能的影响。单独添加起酥油，蛋黄，血浆均改善了面包的高度和细胞密度，而蛋黄则达到最大高度。任何样品都不会影响面团的放气能力。对于面团特性，添加蛋黄和血浆会导致较大的最终面团膨胀量，较长的破裂时间，较大的阻力，弹性模量和屈服应力。缩短会增加面团的延展性并降低弹性模量和屈服应力。十二烷基硫酸钠聚丙烯酰胺凝胶电泳的结果表明，血浆中低密度脂蛋白中的一些载脂蛋白与谷蛋白结合，以增强面团中的面筋网络强度。因此，蛋黄