Abstract
SummaryNoodles were prepared from semolina of durum and aestivum wheats and flour of aestivum with or without 10% of different types of full fat soyflour (i.e. enzyme active, conventional and roasted soyflour) and defatted soyflour. Cooked weight and water absorption of noodles increased with the increase in cooking time but decreased with addition of soy solids. The latter also increased losses of total solids and deceased losses of nitrogen into the cooking water. Sensory evaluation of noodles indicated that the product made from durum semolina containing 10% of defatted soyflour was as good as that from durum semolina alone.
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