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Soya protein products in cereal grain foods
Author(s) -
Dubois D. K.,
Hoover W. J.
Publication year - 1981
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/bf02582375
Subject(s) - food science , whole grains , fortification , food products , cereal grain , soya bean , business , food industry , microbiology and biotechnology , chemistry , biology
Abstract The largest food usage of soya flour is in bakery products. The soya industry now supplies a wide range of products for the baking inudstry, and these products in turn offer a wide variety of functional uses in different bakery foods. Although the technology for soya use in bakery foods is well established and reasonably simple, the functional properties and flavor are continually being improved through major research efforts. The current status of the use of soya products in bakery foods is presented in this paper, and a look to some of the future uses including a major worldwide potential for fortification of cereal grain products is offered.