Accession Number:

AD0630855

Title:

THE USE OF SOY-BEAN AND PEA FLOUR IN THE FERMENT METHOD FOR IMPROVING THE WHEAT BREAD QUALITY,

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s):

Report Date:

1966-03-01

Pagination or Media Count:

11.0

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

Subject Categories:

  • Food, Food Service and Nutrition
  • Organic Chemistry

Distribution Statement:

APPROVED FOR PUBLIC RELEASE