9
Participants
Start Date
July 31, 2015
Primary Completion Date
July 31, 2017
Study Completion Date
July 31, 2017
Soy bread
Soy breads will be produced using a sponge-dough process. Finished dough will be formed, panned, and proofed in proofing cabinet (\~95% RH) at 40ºC for 60 minutes. Proofed loaves will be baked for 50 minutes at 150ºC in a convection oven (jet air oven, model: JA14, Doyon, Liniere, Quebec, Canada). Breads will be considered done at an internal temperature of 95 ± 5ºC.
Philip Hart, Columbus
Ohio State University
OTHER