STUDY OF THE EFFECT OF SOY FLOUR ON BREAD STALING PROCESSES
This study investigates the effect of soy flour on the processes leading to bread staling, as well as the mechanisms that contribute to slowing down this natural phenomenon. Research results demonstrate that soy flour enhances moisture retention in bread, thereby delaying the staling process. Soy proteins form stable interactions with starch, which helps maintain the softness and elasticity of the crumb. This effect is attributed not only to changes in the starch structure but also to the moisture-retaining properties of soy flour, which help sustain an optimal moisture level in the bread crumb.
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