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

Authors

  • NORMA MANCILLA DIAZ Universidade Estadual de Campinas
  • IOANIS ATHANASE SARANTÓPOULOS

DOI:

https://doi.org/10.5380/cep.v5i1.15119

Keywords:

PÃO COM SOJA, SOJA - EXTRATO HIDROSSOLÚVEL, PANIFICAÇÃO. SOYBEAN BREAD, SOYBEAN - HYDROSOLUBLES - EXTRACT, BAKING.

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).

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How to Cite

DIAZ, N. M., & SARANTÓPOULOS, I. A. (1987). THE USE OF THE RESIDUE EXTRACTION OF SOYBEAN HYDROSOLUBLE EXTRACT IN BREAD-MAKING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 5(1). https://doi.org/10.5380/cep.v5i1.15119

Issue

Vol. 5 No. 1 (1987)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.