Mingwu Qiao
Abstract
The effects of soy protein on quality of wheat flour were studied by adding soy protein powder to wheat flour.The results showed that adding soy protein powder to wheat flour could obviously improve the quality,stability,extensibility and resistance of flour dough.In addition,the quality parameters of five mixed wheat flour were achieved.
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The effects of soy protein on quality of wheat flour were studied by adding soy protein powder to wheat flour.The results showed that adding soy protein powder to wheat flour could obviously improve the quality,stability,extensibility and resistance of flour dough.In addition,the quality parameters of five mixed wheat flour were achieved.
Key concepts: Soy flour, Food science, Wheat flour, Soy protein, Chemistry