CHEMICAL AND BIOLOGICAL STUDIES ON SOME SOYBEAN PRODUCTS USED TO IMPROVE BAKERY PRODUCTS
MASOUD ABDEL-AZEEM KAMEL IBRAHIM;
Abstract
Wheat is the most impmtant cereal because it can be used for the preparation of many products. Bread the major wheat based food products, is one of the least expensive, most impottant staples in the nutrition could be improved by fmtifying
bread.
The objectives of the present study were to investigate the effect of substitution with different levels of defatted soybean and its protein isolate as a source of protein in bread, cake and biscuit.
The blended samples under the study were wheat flour
72%, defatted soybean flour (OSF) and soybean protein isolate
(SPl). The obtained results could be summarized as follows:
bread.
The objectives of the present study were to investigate the effect of substitution with different levels of defatted soybean and its protein isolate as a source of protein in bread, cake and biscuit.
The blended samples under the study were wheat flour
72%, defatted soybean flour (OSF) and soybean protein isolate
(SPl). The obtained results could be summarized as follows:
Other data
| Title | CHEMICAL AND BIOLOGICAL STUDIES ON SOME SOYBEAN PRODUCTS USED TO IMPROVE BAKERY PRODUCTS | Other Titles | دراسات كيميائية وحيوية على بعض منتجات فول الصويا واستخدامها فى تحسين منتجات المخابز | Authors | MASOUD ABDEL-AZEEM KAMEL IBRAHIM | Issue Date | 2003 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B12255.pdf | 923.56 kB | Adobe PDF | View/Open |
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