EFFECTS OF MICROWAVE-TREATED SOYMILK ON FERMENTATION PROPERTIES OF DOUGH OF MANTOU

The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave,and the change of fermentation properties of soymilk Mantou dough were investigated.The results showed that the content of surface free sulfhydryl bond content in soymilk protein and the gas production of fermented dough increase rapidly and then decrease,the reducing sugar content increases appreciably at the beginning and then decreases while the height and pH fermented dough presented decreasing trends with the increase of microwave treating time.