亚洲最大福利网站_4hu四虎永久网址_麻豆国产原创_国产成人av一区二区

Could soy protein boost frozen dough quality?
date:Sep 13, 2012
ormulated bread with 48.5% soy ingredients, including defatted soy flour (Archer Daniels Mills) and soy milk powder (Devansoy, Inc.), and stored it at 20 C for 4 weeks. The sensory attributes of the product were compared with bread baked from fresh dough.

Results showed that, compared with the wheat bread, the soy bread was denser, chewier, and had a higher moisture content.

Bread baked from both fresh and frozen dough, 70% of the panelists rated it moderately acceptable or higher.

Hydrocollo

12/20 11:53