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Soy Enhances Quality Of Microwave Dough Products

May 4, 2011: 06:04 AM EST
A study found that replacing wheat with soy in microwave-baked dough products improves the food's texture and cut the adverse effects of microwave cooking, such as tough and rubbery quality. Researchers focused on changes in the physicochemical properties of dough products caused by the addition of soy, at 10%, 20%, and 26% mix rates, and compared the results with conventional baked products. Results suggest that lowering of water mobility caused by soy proteins and polar lipids "plasticized the starch-gluten network" of microwave-baked soy doughs.
Luca Serventi, Joseph Sachleben,Yael Vodovotz, "Effect of Soy Addition on Microwavable Pocket-Type Flat Doughs", Journal of Food Science, May 04, 2011, © Institute of Food Technologists
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