date:Sep 13, 2012
Freezing dough is well known to be detrimental to the quality of the final bread, with water disassociating itself from protein and starch and forming ice crystals. Various ingredients or specialty flours have been employed to reduce these effects, but soy proteins show significant potential because they have good water binding properties.
New data published in the Journal of Cereal Science indicated that soy protein is indeed suitable for inclusion in frozen dough formulations, with 70% of par