Replacing eggs in bakery goods with soy flour

Cereal Foods World

Volumn 46, Issue 9, 2001, Pages 431-435

  Gilbertson, D B ^a,b,c,d,e,f   Porter, M A ^a,g,h  

^a CARGILL INC   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

^c General Mills ^*  (United States)

^d Betty Crocker Division   (United States)

^e Brechet and Richter Company   (United States)

^f Research Bake Lab   (United States)

^g KANSAS STATE UNIVERSITY   (United States)

^h Cargill's Central Research Group

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035603085     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (4)

1. AACC Method 10.91. Use of Layer Cake Measuring Template, reappr. November 1999. Approved Methods of the American Association of Cereal Chemists, 10th ed. The Association, St. Paul, MN, 2000.
2. Hill, S. E. Emulsions. Pages 153-185 in: Methods of Testing Protein Functionality. G. M. Hall, ed. Blackie Academic & Professional, Glasgow, UK, 1996.
3. Matz, S. A. Ingredients for Bakers. Pan-Tech International, McAllen, TX, 1987.
4. Walstra, P., and DeRoos, A. L. Proteins at air-water and oil-water interfaces: Static and dynamic effects. Food Rev. Int. 9:503, 1993.