Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的营养价值高、资源丰富、原料成本低，并且还与食品的嗜好性、加工性等各种功能性质相关联。
This paper introduced the classification and characteristics of soybean protein, and the application situation, functional properties, nutrition and health function in baking food.
介绍了大豆蛋白的分类和特点，以及在焙烤食品中的应用状况、功能特性和营养保健功能。
Soybean is rich in nutrients and good for health especially for its functional factors. So, it is widely used in food, medicine and livestock breeding industries.
大豆营养成分丰富，而且其含有的功能因子具有多种保健作用，在食品、医药、养殖等行业中均发挥着重要的作用。
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