Textured-Soy-Protein-(2006-02-16)A number of soy products and ingredients are used in the bakery. These ingredients not only enhance nutrition, but they also improve the softness of baked goods. Some have been found to extend the shelf life of baked foods.

Soy Fiber

This is mostly used in baking buns, tortillas and bread where it generally fortifies fiber. In recent years, consumers have realized the digestive health benefits linked to fiber. Baked goods can be consumed to increase the body’s fiber content. Soy fiber also plays the role of extending the shelf life of baked products and improving the heating capability of a microwave to ensure that the products are heated uniformly. It is also essential to note that soy fiber helps in improving absorption and retention when baking.

Soy Protein

Soy protein is considered a high-quality protein that helps in promoting heart health. Soy protein is also an excellent alternative to the expensive dairy proteins since it is more economical and stable in terms of supply and pricing. Additionally, soy proteins do not contain lactose and cholesterol. They have low saturated fat and high fiber content. Soy proteins are especially used in baking products such as buns, bread, cookies, crust and pizza. They extend the shelf life of products and improve their crumb structure. They improve the texture of baked foods and help in moisture retention.

Soy Lecithin

There are several applications of soy lecithin in baking. Some of the notable uses include emulsification, dough conditioning, extended shelf life, dust control, and extrusion. These applications are mainly common in baked goods such as crackers, cookies, piecrust, muffins, waffles, pasta, breads, and cakes.