date:Jun 02, 2016
the crust colour and makes more tasty than white bread. The same functional properties of soy proteins have been reported for cookies, crackers, biscuits, pancakes, sweet pastry, and snacks. But soy flour with low baking temperature may add impart flavour to baked products.
It has been also studied that protein quality of white bread is equal to 3% soy flour. The protein content of ordinary bread ranges from 9 to 11%. But special bread with 15 to 18% protein content can be prepared by incorpo