Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends

All-purpose wheat flour was supplemented with defatted soybean flour at levels of 0%, 5%, 10%, and 15%. The blends were applied to the pan de sal recipe and procedure by Luna (2007). Sensory test showed that the supplementation had significant effects on some sensory parameters in the analysis. Colo...

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Bibliographic Details

Main Author:	Alcaraz, Ma. Clarizze M. (Author)
Other Authors:	Francisco, Ma. Leonora de Leon (adviser.)
Resource Type:	Thesis
Language:	English
Published:	Quezon City College of Home Economics, University of the Philippines Diliman 2014.
Subjects:	Bread > Philippines. Soy flour > Philippines. Wheat flour > Philippines.