PRODUCTION OF BREAD USING SOY FLOUR AND HYDROSOLUBLE SOYBEAN EXTRACT

Authors

  • VANIA IRENE STONOGA Universidade Federal do Paraná
  • JOÃO CARLOS LULLEZ
  • NINA WASZCZYNSKYJ

DOI:

https://doi.org/10.5380/cep.v7i2.15094

Keywords:

PÃO DE SOJA. SOY BEAN BREADS.

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.

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How to Cite

STONOGA, V. I., LULLEZ, J. C., & WASZCZYNSKYJ, N. (1989). PRODUCTION OF BREAD USING SOY FLOUR AND HYDROSOLUBLE SOYBEAN EXTRACT. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 7(2). https://doi.org/10.5380/cep.v7i2.15094

Issue

Vol. 7 No. 2 (1989)

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.