Water dynamics in microwavable par-baked soy dough evaluated during frozen storage

Publication year: 2012 Source: Food Research International, Available online 20 February 2012 Amber L. Simmons, Luca Serventi, Yael Vodovotz Par-baked bread provides convenience and quality in bakery products. Soy, in combination with its nutritional benefits, was previously shown to improve the texture of microwave-baked flatbread and par-baked flatbread due to the high hygroscopic properties of soy protein and the plasticizing effects of the added lipids. It was hypothesized that soy addition would also mitigate the changes in texture and the properties of water within par-baked flatbread during frozen storage.

Publication year: 2012 Source: Food Research International, Available online 20 February 2012 Amber L. Simmons, Luca Serventi, Yael Vodovotz Par-baked bread provides convenience and quality in bakery products. Soy, in combination with its nutritional benefits, was previously shown to improve the texture of microwave-baked flatbread and par-baked flatbread due to the high hygroscopic properties of soy protein and the plasticizing effects of the added lipids. It was hypothesized that soy addition would also mitigate the changes in texture and the properties of water within par-baked flatbread during frozen storage.

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Water dynamics in microwavable par-baked soy dough evaluated during frozen storage