Insight into the leavening process and structural properties of buns containing okara

Insight into the leavening process and structural properties of buns containing okara

The incorporation of food by-products into bakery formulations offers a promising approach to enhancing nutritional value and promoting sustainability. This study evaluates the effects of okara, a soy-processing by-product, on the technological and structural properties of leavened bakery products....

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Bibliographic Details
Main Authors: Caporizzi Rossella, Derossi Antonio, Speranza Barbara, Racioppo Angela, La Gatta Barbara, Rutigliano Mariacinzia, Marinaro Grazia, Di Ruzza Benedetto, Cammarelle Antonella, Viscecchia Rosaria, Corbo Maria Rosaria, Severini Carla
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Reformulation
Buns
Proofing performance
Textural properties
Microstructure
Okara
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002690
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http://www.sciencedirect.com/science/article/pii/S2772502225002690

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