The influence of soy flours on the

The influence of soy flours on the functional properties of baked goods has been extensively studied (Perez-Munoz & Flores, 1998), okara flour additions to bread is also available (Hackbart da Silva et al., 2009), however, literature on the use of dry soy milk as a par- tial substitute for traditional soy flours is limited, (Nilufer et al., 2008; Yamamoto, 2006).