Traditionally, soy ingredients have been added to white bread in low amounts (1–3%) for whitening the crumb colour and lowering the staling rate (Hoseney, Rao, Faubion, & Sidhu, 1980; Maga,
Traditionally, soy ingredients have been added to white bread in low amounts (1–3%) for whitening the crumb colour and lowering the staling rate (Hoseney, Rao, Faubion, & Sidhu, 1980; Maga,