Research on the Processing Technique of Soybean Dietary Fiber Bread

The soy dietary fiber made by bean dregs was appended in the bread in different proportions and the synthesis quality of bread was evaluated. The result indicated that when the additive dosage of soybean was 6%, the bread appearance and quality was better than that of ordinary bread and the flavor was obviously better. The orthogonal test reveals that optimum technical conditions are as follows: the additive dosage of dietary was 6%, the dosage of gluten flour was 4%, the dosage of swelling agent was 0.2%, and the fermentation time was 1h.