Issue:

MOCM, Number 9, Volume I

Section:

Issue No. 9 - Volume I (2003)

Abstract:

Using soya flour in bakery products give a proteinic product by partial replacing of wheat flour. At the 6% content of the soy flour in the mix with wheat flour type 800, the baking dough could be realized at the 180°C and 33-35 minutes.

Keywords:

soya flour, proteinic bakery product.

Code [ID]:

MOCM200309V01S01A0042 [0000946]