EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS

Year 2017, Volume: 3 Issue: 1, 23 - 31, 01.04.2017

Şeyma Hallaç Dilek Dülger Altıner

Abstract

Bakery products are a nutrition group that is chosen by many people in different countries. Due to low
cost, being prepared practically and nutritious, appealing to all age groups and being economical, they
are preferred. Considering consumption rate of bakery products consumed by people, the enrichment by
needed basic food items is inevitable.
In this study, research of some functional and chemical properties of carob and soy flour that can be used
as alternatives of wheat flour, and use of them as food additives in production of bakery products such as
pasta, biscuits, cracker, bread etc. is aimed.
It is investigated that carob flour (CF) and soy flour (SF) one of the materials that can be used as bakery
product enrichment agent and obtain functional foods. CF has a unique smell, color and taste, has high
dietary fiber content (32.87%), complex carbohydrates and a small amount of fat (0.31%). And it is also
investigated that soy flour (SF) has a high protein rate (p<0.05) and dietary fiber content compared to wheat
flour (WF). Carob flour is found to have low energy content compared to WF and SF.
Based on the functional analyses of flour samples, it is determined that CF and SF samples have a higher
water absorption capacity and solubility in water compared to WF. Due to these properties, it is predicted
that these flours can be used as alternative food additives and are supposed to contribute to food industry in
terms of the properties of the last product and improvement of species.

Keywords

Bakery products,, carob flour,, soy flour,, food additives

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