Use of soy proteins in bakery products
| Autor: | Hoover, William J. |
|---|---|
| Zdroj: | Journal of the American Oil Chemists' Society; April 1975, Vol. 52 Issue: 4 p267A-269A, 3p |
| Abstrakt: | A brief description of the products from soy used in the baking industry is given. The functional properties and the nutritional values are discussed. Emphasis is upon the production of high protein soy fortified yeast leavened breads, tortillas, unleavened breads, and chemically leavened products, such as cookies, cakes, and doughnuts. The nutritional significance and economics of such products also are explained. |
| Databáze: | Supplemental Index |
| Externí odkaz: |
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