Prospects for the use of soyan cake in the production of rye and wheat bread

Abstract

In this paper, an analysis was made of the use and consumption of soybean meal. Studied organoleptic, physico-chemical, functional and technological indicators of soybean cake. The safety of the use of cake in the production of bakery products has been established. Due to its economic value, reduced price, and high content of nutrients such as protein, fiber, carbohydrates and antioxidants, the use of soybean meal in the production of rye-wheat bread has been explored by partially replacing wheat flour.