High-protein breads : soy flour bread, Kansas State process for making

Of all the protein-rich foodstuffs now available, soy flour is the most attractive in price and quality for fortifying wheat flour to produce high-protein breads. However, soy flour can have adverse effects on the absorption, mixing, and fermentation of the dough as well as the volume, grain, and color of the bread. This study evaluates various processing conditions, with special attention to fermentation, to simplify and shorten the breadmaking process. The results are discussed here, in particular the effects of: 1) fermentation time and yeast level; 2) bromate; 3) fermentation and floor times and bromate; 4) additives, yeast, and bromate; and 5) cysteine, bromate, mixing, and dough temperature on the quality of bread containing 12% soy flour and 0.5% sodium stearoyl-2 lactylate.