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Soy products in bakery goods

  • Plenary Session IV—Utilization Of Soy Protein In Foods—Session A
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Applications of soy proteins in baking are reviewed and original data on taste and texture tests are presented. New foods employing soy for nutritional improvement are described. A plea is made for production of soy proteins with higher baking functionality and improved taste.

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Authors and Affiliations

  1. ITT Continental Baking Co., Rye, New York

    Robert H. Cotton

Authors
  1. Robert H. Cotton
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Cotton, R.H. Soy products in bakery goods. J Am Oil Chem Soc 51, 116A–119A (1974). https://doi.org/10.1007/BF02542107

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  • DOI: https://doi.org/10.1007/BF02542107

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