Bread-Making Properties of Lecithin Subjected to Phosphatidylglycerol Modification with Phospholipase D

Abstract

　Modified lecithin containing 75.5% of phosphatidylglycerol (PG) was prepared with purified phospholipase D allowed to act on soybean lecithin. Dough containing modified lecithin showed a trend toward improvement in carbonate gas inclusion ability compared with those containing soybean lecithin and those with no addition. Bread containing PG-modified lecithin had a "chewy" texture.