date:Sep 13, 2012
ticipants in a sensory panel rating the soy bread moderately acceptable or higher.
Amber Simmons and her co-workers from Ohio State University write: The soy dough formulation presented here appeared to be at least as amenable to frozen storage as the wheat counterpart, with soy addition showing marked physical improvements during frozen storage in the realm of extensibility, resistive force to extension, and hardness of the baked loaf.
Formulations details
The Columbus, OH-based scientists f