摘要：Heat treated full-fat and defatted soy flour or full-fat and defatted wheat germ were blended in three different quality of flours were investigated. Also SSL was added in all samples containing soy flour and wheat germ and investigated the improving effects of SSL on the baking quality. Soy flour and wheat germ decreased loaf volume and Dallmann value and also effected crumb grain negatively generally the effects of soy flour on the baking behaviour of flour was less than wheat germ. SSL was improved significantly the baking behaviour of all samples.
