The researchers studied how adding soybean fiber to wheat dough affects its baking properties. They found that adding soybean fiber made the dough softer and stickier, but also weaker. This resulted in bread with less volume, springiness, and more hardness. However, adding glyceryl monolinolenate or glyceryl monolaurate improved the bread's quality and storage by reducing water loss and enhancing sensory characteristics. In conclusion, adding these substances can counteract the negative effects of soybean fiber on dough properties and baking outcomes.