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This study was performed to evaluate the physico-chemical and quality characteristics of bread dough with egg replacer and egg white replacer using full-fat soy flour added by determining viscosity,amylogram,and sensory evaluation,respectively.In order to compare the physical and organoleptic properties,0,25,50,75,and 100% of egg replacer,and egg white replacer using soy powder instead to whole egg or egg white was mixed with the bread dough.Among the physical characteristics of the bread dough,the viscosity was significantly (p<0.05) increased with increasing amounts of egg replacer powder 25,50,75,and 100%,whereas the increased of egg white extender in the dough,the viscosity showed decreased significantly (p<0.05).