The influence of soy flour on wheat bread quality

eading manufacturing firms of bakery products pay much attention to looking for effective ways of their assortment expansion. The main direction in the solution of this task was the development of bakery products of the purpose, in particular the recipes of different grades of medical and dietary bread from new types of raw materials. The application of soy flour in the production of white bread was considered. The research objective was the expansion of the range of bakery products with using soy flour allowing increasing the quality and nutrition value of white bread. The research problems were to develop the recipe of white bread with addition of soy flour; to study organoleptic and physical and chemical indicators of bread with addition of soy flour; to define economic efficiency of production of bread with addition of soy flour. The research and test baking of bread saw off on the basis of FSBEI HE VolSAU, chair "Processing Technologies and Food Security". After bread baking the assessment on organoleptic and physical and chemical indicators was carried out...