(1) Soybean protein used in bread
Adding phospholipids can be used to make high-nutritional value bread with milk and whole wheat flour. It was proposed in 1928 to add suitable whole fat soybean flour.
It can effectively improve the nutritional quality and sensory quality of bread and enhance the content of protein, fat, amino acids, and mineral elements in bread.
At the same time, the volume of bread increases, the texture is very soft, and the carbohydrate content decreases. However, if the whole fat soybean powder is added too much, it will affect the baking and sensory quality of the bread. The volume of the bread will shrink, the skin will thicken, the color will deepen, and the texture will become hard.