Effect of Ginkgo Protein on Moisture Content and Hardness of Bread

Abstract

Ginkgo seeds were selected and used as experimental material to study protein compositions in ginkgo protein. Ginkgo protein was used as accessory to be added into flour to make bread. Effect of ginkgo protein on moisture content and hardness of bread were investigated. Experimental results showed that ginkgo protein contained water-soluble protein and salt-soluble protein which was 85.28 percents in total protein and contained small amounts of prolamin and alkali-soluble protein. The bread added with different ratios of ginkgo protein had higher moisture content and lower hardness. Therefore, adding appropriate amount of ginkgo protein could improve bread baking performances and bread shelf life.