Soy products in bakery goods
- 1 January 1974
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 51 (1Part1) , 116A-119A
- https://doi.org/10.1007/bf02542107
Abstract
Applications of soy proteins in baking are reviewed and original data on taste and texture tests are presented. New foods employing soy for nutritional improvement are described. A plea is made for production of soy proteins with higher baking functionality and improved taste.Keywords
This publication has 2 references indexed in Scilit:
- Total Protein Value of Protein- and Amino Acid-Supplemented BreadThe American Journal of Clinical Nutrition, 1969
- Protein Quality Improvement, Improvement in Protein Efficiency of Soybean Concentrates and Isolates by Heat TreatmentJournal of Agricultural and Food Chemistry, 1964