𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Bread like products from soybean-rice flour

✍ Scribed by Moharram, Yehia G. ;Youssef, Ayyat M. M. ;El-Sahn, M. A.

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
336 KB
Volume
34
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

✦ Synopsis

Trails were made to use natural fermentation in preparing bread like products from soybean and rice flour. The effect of soybean soaking time, soybean-rice flour proportion and fermentation time on the total solids, total soluble solids, pH, acidity, leavening, viscosity and microbial count of the batter and on the sensory properties of the end cooked products were studied. Generally the panelists preferred the fried and predried fried products made from 16 h fermented 1 : 1 or 1 :2, 18 h soaked soybean:rice flour batter.

πŸ“œ SIMILAR VOLUMES

Production of gluten-free bread using so
Production of gluten-free bread using soybean flour
✍ Pablo D Ribotta; Salvador F Ausar; Martin H Morcillo; Gabriela T PΓ©rez; Dante M πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 317 KB
Production of a white wine and a protein
Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production
✍ V. Yee; G. H. Wellington; A. Olek; K. H. Steinkraus πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons 🌐 English βš– 334 KB πŸ‘ 2 views

9 dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acceptable and comparable to a commercial Chablis cont