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Use of lecithin in production of bread containing defatted soya‐flour as a protein supplement
Author(s) -
Adler L.,
Pomeranz Y.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100809
Subject(s) - food science , lecithin , chemistry , wheat flour , sugar , soya bean , chromatography
Loaf volume and bread‐baking quality can be maintained in bread baked from different types of flour extraction and wheat strength mixed with defatted soya‐flour and prepared without addition of sugar and fat, by increasing the level of oxidising agent to the optimum and adding lecithin to the dough. The quantity of lecithin necessary for a 3, 6 and 9%, respectively, defatted soya‐wheat blend has been determined.