date:Jun 02, 2016
al replacement of milk powder. Meanwhile, soy protein concentrate or isolate can be applied to make special bakery products.
Effects of soy protein on textural characteristics of bakery products
Nowadays, several bakers use soy flour as replacement of skim milk. It improves water absorption and textural characteristics of dough, consequently keeps the dough tenderer as does skim milk powder. It helps to keep bread fresh by retaining moisture during baking process. Moreover, soy protein improves