THE USE OF SOY-BEAN AND PEA FLOUR IN THE FERMENT METHOD FOR IMPROVING THE WHEAT BREAD QUALITY,
Abstract
The baking properties of flour depend on the presence of unsaturated acid hydroperoxides, formed through the action of lipoxidase. The addition of a beaten mixture of soy-bean flour, oil, water, and wheat flour (liquid oxidizing phase, -- LOP) in dough making, produces a bread of higher volume, improved compressibility, and lighter color. Pea flour yields a similar but weaker effect. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Mar 01, 1966
- Accession Number
- AD0630855
Entities
People
- L. Ya. Auerman
- R. D. Polandova
Organizations
- United States Army Foreign Science and Technology Center