THE USE OF THE RESIDUE EXTRACTION OF SOYBEAN HYDROSOLUBLE EXTRACT IN BREAD-MAKING

Abstract

The residue resulting from the extraction of the hydrosolubles of soybean was used, both moist and dried, in bakery goods. Additions of the residue were effected up to 10% (on a dry-weight basis) in the baking of various types of breads, even french style bread. The formula, including the required additives, was tested on a laboratory scale, followed by pilot plant tests. The different types of breads made in the pilot plant were shown to be highly acceptable (93,6% acceptance).