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Soy products in bakery goods
Author(s) -
Cotton Robert H.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542107
Subject(s) - taste , food science , soy flour , soy protein , plea , soy milk , texture (cosmology) , soy bean , chemistry , computer science , artificial intelligence , political science , law , image (mathematics)
Applications of soy proteins in baking are reviewed and original data on taste and texture tests are presented. New foods employing soy for nutritional improvement are described. A plea is made for production of soy proteins with higher baking functionality and improved taste.