Thiamine Content and Palatability of Quick Breads Made With Soy‐egg Flours

Full fat soy (S), 85% full fat soy and 15% egg (85S) and 75% full fat soy and 25% egg (75S) flours were prepared and substituted for 10,20 and 30% of the wheat flour in a chemically leavened quick bread. Thiamine content of the breads was significantly different from the control and was affected by the level of substitution. Sensory evaluation of the quick breads indicated that acceptable products could be made with up to 30% substitution of S, 85S and 75S flours although scores decreased with increasing levels of the soy flours.