PRODUCTION OF BREAD USING SOY FLOUR AND HYDROSOLUBLE SOYBEAN EXTRACT

Abstract

During the panification test, in laboratory scale, was used soybean meal and hydrosoluble soybean extract to substitute part of wheat meal and full milk powder. The substitution used was from zero to 50% and from zero to 15% respectivelly. The breads with the substitutions until 20% of soybean meal and until 15% of hidrosoluble soybean extract were evaluated for quality and acceptability by sensory panel.