Effect of different supplementation levels of defatted soybean (glycine max) flour on the functional properties of all-purpose flour

Effect of different supplementation levels of defatted soybean (glycine max) flour on the functional properties of all-purpose flour

This study investigated the effect of supplementation of all-purpose flour (APF) with defatted soybean flour (DSF) on the functional properties relevant to baked products. From two kilograms of raw soybean seeds, 49.72% DSF was obtained. Afterwards, APF was supplemented with 5%, 10% and 15% DSF. Res...

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Bibliographic Details
Main Author: Gomez, Graciela Mae N. (Author)
Other Authors: Francisco, Ma. Leonora dL (adviser.)
Format: Thesis
Language:English
Subjects:
Flour.
Soy flour > Philippines.