Accession Number : AD0630855

Title :   THE USE OF SOY-BEAN AND PEA FLOUR IN THE FERMENT METHOD FOR IMPROVING THE WHEAT BREAD QUALITY,

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s) : Auerman,L. Ya. ; Polandova,R. D.

Report Date : MAR 1966

Pagination or Media Count : 11

Abstract : The baking properties of flour depend on the presence of unsaturated acid hydroperoxides, formed through the action of lipoxidase. The addition of a beaten mixture of soy-bean flour, oil, water, and wheat flour (liquid oxidizing phase, -- LOP) in dough making, produces a bread of higher volume, improved compressibility, and lighter color. Pea flour yields a similar but weaker effect. (Author)

Descriptors :   (*BREAD, PREPARATION), (*FLOUR, VEGETABLES), WHEAT, ACCEPTABILITY, OXIDATION, OXIDOREDUCTASES, HYDROPEROXIDES, USSR

Subject Categories : Food, Food Service and Nutrition
      Organic Chemistry

Distribution Statement : APPROVED FOR PUBLIC RELEASE