Study on application of soybean dietary fiber in bread

Took soybean skin, the by-product of soybean processing as material to get high quality dietary fiber and used it to produce soybean dietary fiber bread. Through orthogonal test to analyze main factors, which effect soybean dietary fiber bread, quality, and the optimum formulations were determined. The results showed that, the amount of the sucrose was the most effective factor, then come oil and soybean dietary fiber, additives had the least influence. When soybean dietary fiber was 20%, sucrose was 8%, oil was 4%, and additive was 1%, the product tasted fine and the quality is good.