[Using dry soybean milk concentrate in bread production]
2008
Reshetnik, E.I. | Tatarova, N.K., Far East State Agrarian University, Blagoveshchensk (Russian Federation) | Derzhapolskaya, Yu.I. | Kasyanov, V.I., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
There was studied using a soybean milk concentrate (SMC) composed of 50% of soybean milk and 50% of cow milk in the production of bread as an enriching agent and analog of natural foods. The organoleptic and physico-chemical characteristics, as well as the functional properties of SMC as a food ingredient are presented. For production of bread fancy white wheat flour, table salt, pressed bakery yeast, granulated sugar, drinking water were used. The dough was prepared by the sponge method. SMC was added while mixing a sponge. The bread was molded 0.5 kg in weight. The produced bread was characterized by balanced composition of fatty acids and amino acids due to SMC allowing preparing a product of therapeutic and prophylactic purpose. The retail sales time of SMC bread from the moment of taking out of the oven should be not more than 24 h.
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