Effect of Baked Soy Powder on the Quality of bakery products
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Abstract:
Using a farinograph, an extensograph and baking test, the effect of baked soy powder on the rehology of wheat flour dough and the quality of bread and cake was studied. The results indicated that adding 6% and 10% baked soy powder in bread and cake flour, respectively, improved the water absorption and extensibility of the flour and decreased the mixing tolerance index, farinograph quality index, drawing resistibility and extension ratio. Besides, the surface colour and texture of bread and cake as well as the structure of cake were improved.
