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Incorporation of Soy Protein in Bakery Products
date:Jun 02, 2016
rating soy concentrate and isolates with wheat flour. But formulation of special bread requires using lipid emulsifier. Otherwise, high level of soy protein would results in low loaf volume and poor crumb characteristics. High amount of soy protein incorporation brings dramatic change in protein quality of baked products. We can change Protein Efficiency Ratio from 0.7 to 1.95 by adding 12% soy flour. So, soy-fortified wheat flour can be used in developing value-added bakery products for any fee

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