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What is High Protein Bread with Extruded Soybean about?

This document is about producing high protein bread using an extruded blend of corn meal and soybean flour. It discusses enriching wheat flour with defatted soybean flour by adding either a 30% or 40% extruded blend of corn meal and soybean flour prepared in two ratios. All bread samples had high protein content (>14 g/100 g) and protein digestibility (>93%) and improved amino acid composition and lysine score. The best nutritional value and sensory quality resulted from adding 30% of the 62.5% corn meal/37

Author

Rijad Ličina

Language

EN