Composition and Palatability of Breads Made with Ground Soybean Products.

Klein, Barbara P.; And Others

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Peer reviewed

ERIC Number: EJ235824

Record Type: Journal

Publication Date: 1980-Sep

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Composition and Palatability of Breads Made with Ground Soybean Products.

Klein, Barbara P.; And Others

Home Economics Research Journal, v9 n1 p27-35 Sep 1980

Ground soy products made from whole soybeans were used in bread as substitutes for 12 percent of the wheat flour to demonstrate that home-prepared soy products can be used to bake palatable breads and supplement their protein content. (Author/SK)

Descriptors: Food Standards, Homemaking Skills, Nutrition

Publication Type: Journal Articles; Reports - Research

Education Level: N/A

Audience: N/A

Language: English

Sponsor: N/A

Authoring Institution: N/A

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Author Affiliations: N/A