Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 517-523

  Shin, Doo Jee ^a   Kim, Wook ^a   Kim, Yookyung ^a  

^a Korea University   (South Korea)

Author keywords

Beany flavour; Bread texture; Heated soy flour; Soy bread

Indexed keywords

FLAVONOIDS; HARDNESS;

FERRIC REDUCING ANTIOXIDANT POWER; HYDROXYPROPYL METHYLCELLULOSE; LIPOXYGENASES; PRE-TREATMENT; PROCESSING PROCEDURES; SENSORY PROPERTIES; SOY BREADS; SOY FLOUR;

FOOD PRODUCTS;

ISOFLAVONE; LIPOXYGENASE;

ARTICLE; BREAD; DOUGH; FOOD PROCESSING; GERMINATION; HARDNESS; HEATING; MOISTURE; NONHUMAN; PHYSICAL CHEMISTRY; SOYBEAN;

EID: 84877603313     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.005     Document Type: Article

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