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2013 (Vol. 5, Issue: 07)
Article Information:

The Effect of Okara on the Qualities of Noodle and Steamed Bread

Fei Lu, Zhenkun Cui, Yang Liu and Bo Li
Corresponding Author:  Bo Li 

Key words:  Noodle, okara, steamed bread, wheat flour, , ,
Vol. 5 , (07): 960-968
Submitted Accepted Published
April 12, 2013 April 22, 2013 July 05, 2013
Abstract:

Okara is a byproduct of tofu or soymilk production process, which contains rich dietary fibre and protein. To estimate the feasibility of okara’s application in noodle and steamed bread, the effect of okara addition on the qualities of these foods were investigated. The results showed that the optimal ingredient for okara noodle was: wheat flour 75%, okara powder 25%, gluten 3%, carboxymethyl cellulose sodium 0.4%, konjac flour 0.2%, NaCl 1%; the optimal ingredient for okara steamed bread was: wheat flour 85%, okara powder 15%, gluten 1%. The noodle and steamed bread made from above ingredients had almost similar qualities to those made from 100% wheat flour. Okara addition produces some negative influences on dough mixing and food making, which can be remedied by various additives. This study suggests that replacing part wheat flour with okara powder to make noodle and steamed bread is a potential method for okara application.
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  Cite this Reference:
Fei Lu, Zhenkun Cui, Yang Liu and Bo Li, 2013. The Effect of Okara on the Qualities of Noodle and Steamed Bread.  Advance Journal of Food Science and Technology, 5(07): 960-968.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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