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Could soy protein boost frozen dough quality?
date:Sep 13, 2012
ids and emulsifiers were not used in this formulation in order to focus on the changes imparted by soy addition alone, however they may improve the frozen shelf life of the soy dough in addition to increasing extensibility and loaf volume, wrote Simmons and her co-authors.

The effects of additives on soy dough remain to be explored.

12/20 10:13