1)Give you bread weight in a minimum percent 2%
2)It contain enzyme (lipoxidase) which act on the coloured compounds in the flour giving a white crumb.
3)It make the better and whiter loaf.
Soya flour provides improved water absorption and dough handling properties, tenderizing effects, body and resilience as does non-fat dry milk.
4) Bread freshness is maintained because soya protein retains free moisture during the baking cycle.
5) Soya proteins improve curst colour and toasting characteristics in bread.
6) Nutritional studies indicate that the protein quality of commercial white bread containing 3% soya flour is equal to or slightly superior to bread containing 3% soya flour is equal to or slightly superior to bread containing 3% non-fat dry milk.
7) As a general rule, when adding soya flour to various baked goods formulations, upto 3% of the wheat flour may be replaced with soya flour without any formula adjustments other