| The aim of this study was to develop a kind of soy protein powder specially used in bread. soy protein isolate was fermented by Lactobacillus acidophilus. The principal findings went as follows:(1)The result showed that 7 % SPI added 5 % glucose, inoculation ratio was 1%, and fermentation time was 56 h at 39℃At last, the acidity of yogurt reached 7.6g/kg.(2)Compared with unfermented SPI, the solubility of Modified SPI(MSPI) fermented by lactobacillus acidophilus has been improved about 7%, oil absorption 8% and the content of polar amino acids 10.52%; the surface morphology of MSPI became rough; in the secondary structure, the ratio ofα-helix structure was reduced, and the disulfide bond was exposed.(3) The effect of sensory quality of bread added MSPI in different acidity was very little. bread added MSPI have adverse effects on bread volume, bread turned sour obviously, but you can increase the water volume of the bread appropriately. Soy protein isolate can delay the speed of aging of bread, add the same amount of, the effect on delay the aging of the bread by MSPI is better than SPI. MSPI delay the speed of aging of bread, and add with the increase in the number of MSPI, the hardness of bread was enhanced; but with the extension of storage time, the hardness of the bread changes slowly when MSPIwas added, and more of the additive amount, more slowly hardened bread.(4) MSPI can improve the water absorption of wheat dough, MSPI had a positive correlation on water absorption; wheat dough added MSPI can extend the dough development time and stability of time to allow the dough to strengthen gluten. Add MSPI larger, the smaller the degree of weakening of dough strength, the dough will more stable. Its adding 2% in the MSPI, the dough gluten better, continue to add the amount of increase, the dough gluten decreased The extension of capacity of dough can be enhanced when adding MSPI to improve the circulation of dough.
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