A. It can play the role of filler and adhesive in pastry fillings, which can make the sugar liquid thicker when the sucrose is heated and melted, and prevent the finished product from collapsing and leaking sugar.
B. Soybean dietary fiber has high water holding capacity and emulsification, which makes the prepared cake fillings have a unique flavor, softer texture, and prolong shelf life
C. In baked goods, the plasticity of the dough can be increased and the elasticity can be decreased, so the dough is easy to form, the product has a good chewing feeling, and the crispness is increased.
D. Soybean fiber can produce volatile substances, strengthen fibers, increase the flavor of biscuits and make them have a unique fragrance.