Bread like products from soybean‐rice flour

Abstract Trails were made to use natural fermentation in preparing bread like products from soybean and rice flour. The effect of soybean soaking time, soybean‐rice flour proportion and fermentation time on the total solids, total soluble solids, pH, acidity, leavening, viscosity and microbial count of the batter and on the sensory properties of the end cooked products were studied. Generally the panelists preferred the fried and predried fried products made from 16 h fermented 1:1 or 1:2, 18 h soaked soybean:rice flour batter.