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Could soy protein boost frozen dough quality?
date:Sep 13, 2012
ormulated bread with 48.5% soy ingredients, including defatted soy flour (Archer Daniels Mills) and soy milk powder (Devansoy, Inc.), and stored it at 20 C for 4 weeks. The sensory attributes of the product were compared with bread baked from fresh dough.

Results showed that, compared with the wheat bread, the soy bread was denser, chewier, and had a higher moisture content.

Bread baked from both fresh and frozen dough, 70% of the panelists rated it moderately acceptable or higher.

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