From the evaluation of chemical, physical and sensory characteristics, on SoybeanDough and bread. It was found that the use of heat to the soybean. Can change the ability of the chemical reaction, biochemical and physical properties. The heat can inhibit the enzyme lipoxygenase in soybean.The protein was broken state, resulting in dough was effective in increasing the volume, less, including taste, texture of the bread down as well. The soybean flour, not through the heat of the bean smell.A barrier for consumer dissatisfaction. Besides adding HPMC (1% Hydroxyproyl - methylcellulose) into the soy flour, it was found that the quality of gluten free bread. There is an increasing quantity and the texture of the bread soft
.
การแปล กรุณารอสักครู่..