期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：7
页码：960-968
DOI：10.19026/ajfst.5.3191
出版社：MAXWELL Science Publication
摘要：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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