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FLOUR FROM GERMINATED SOYBEANS IN HIGH-PROTEIN BREAD

✍ Scribed by Y. POMERANZ; M. D. SHOGREN; K. F. FINNEY

Book ID
108802865
Publisher
Institute of Food Technologists
Year
1977
Tongue
English
Weight
695 KB
Volume
42
Category
Article
ISSN
0022-1147

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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 b