It is commonly used in cakes, breads and biscuits. It can increase the protein content of the product and produce high-protein products. It can also increase the bulkiness of the cake or bread to make the product soft and taste good. In the production of some bubble candies, there are also cases of using protein. In addition, soy protein is often used in frozen dough in recent years, such as fried dough noodles, hand cakes and other products to add soy protein, which can increase the product’s freezing resistance. In different applications, the requirements for product characteristics are also different.