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Elaboração de pães com adição de farelo de soja

descriptionPublicationkeyboard_double_arrow_right Article , Other literature type 16 Dec 2011Publisher:GN1 Genesis NetworkJournal:Revista Ambiência, volume 7, pages 481-488 (issn: 1808-0251, eissn: 2175-9405,

Authors: José Raniere Mazile Vidal Bezerra; Maurício Rigo; Eloísa Maria Morguete; Katielle Rosalva Voncik Córdova;

doi: 10.5777/ambiencia.2011.03.06

Elaboração de pães com adição de farelo de soja

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Abstract

The aim of this research was the making of bread added soy residues. Bread had been made with 5, 10 and 15% of soy residue in substitution to the wheat flour. Three formulations had presented good acceptance for the judges, being that with 10% of soy bran was preferred. The bread made with soy bran presented protein content higher than conventional bread, approximately 10.6%.

Related Organizations

Universidade Estadual do Centro-Oeste
Brazil

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