Soybean curd byproduct Douzha(soy fibre)was used to substitute part of wheat flour. The effect of dietary fibre on dough rheological properties was investigated.

• 将豆腐生产的下脚料豆渣在挤压前后添加到面粉中，对面粉粉质和面团拉伸性质所受影响进行了研究。