Traditional Chinese Fat-free soy bread: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Fat-free soy bread. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2425 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Fat-free soy breadBenefits of adding defatted soybean flour Adding defatted soybean flour to wheat flour for making bread has various benefits, and its effect focuses on two points: first, it increases the nutritional value of the bread, especially fortifying lysine; second, it prevents the aging of the bread. Compared with wheat protein, soy protein contains a larger amount of lysine, which shows its importance when the price of lysine is high.Since defatted soybeans are rich in water retention, they can capture moisture from precipitation, thus preventing bread from aging. Defatted soybeans are also excellent nutrients for yeast when making bread, so they can vigorously ferment and improve the quality of bread. For defatted soybeans used for making bread, heated products are better than unheated products with strong enzyme activity. However, undenatured products can oxidize carotene in wheat flour due to the action of lipoxygenase and have a bleaching effect.Heating soybean flour tends to soften the texture of bread, which shows that it has an approximate effect of reducing substances such as glutathione. Due to the combined use with potassium bromate, the effect of addition is more significant. In Japan, it has recently been used to make colorful bread, and the added amount is 2 …
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