Mon, Jan-07-02, 01:57
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Forum Founder
Posts: 19,572
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Plan: Atkins/PP/BFL
Stats: 400/223/200
BF:37%/17%/12%
Progress: 89%
Location: Ottawa, ON
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The main reason to use low-fat soy powder is better taste. But I found it better to use normal soy powder and eliminate the bad taste by toasting it.
Wheat gluten adds moisture to trap the air in a bread dough.
All these combined mixtures are attempting to use the right properties to acheive a decent substitute for the original high-carb recipe. For example, I no longer use soy flower or protein, I prefer whey protein. But it has to be mixed with a lighter powder, or it will get a bit rubbery, so I add either almond meal, flax meal, psyllium husks or soy flour.
From my experience, even the brand matters sometimes. So best thing is to keep track of what works for your recipe, and keep track of what doesn't work as well (I learned to do that )
Wa'il
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