The Optimal Quantities Usage Of Soy Flour In The Qualitative Bread Evaluation

Abstract

The purpose of this study, is studying the replacement effect at a certain percentage of flour with soy flour, which will impact nutritional bread quality and rheological dough characteristics. Adding soy proteins in wheat flour, in breads productions increases proteins content and aminoacids balance in foods.

In this study is determinated the optimal level of harmonization with flour produced in our country and from import. The ability to produce acceptable and appropriate bread relies on interactions between starch and gluten, and other ingredients. In this study, it is show the chemical-technological effect of soybean mixtures in reports 8%, 11%, 15% and 21%. Tests with pharinograph have shown some changes in the incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening. Mixing time remains constant at low levels of soy flour content. High percentages shows a molecular stickiness in the dough, which makes treatment more difficult. In high concentrations also have a decrease in the bread volume, while measures and humidity increases with increasing the amount of soya flour. Our results confirm that the harmonization of soybean with wheat flour in bakery products increases the amount of protein, which increases the content of iron, calcium, zinc and components with high biological value.

Keywords

• soy protein,rheological,bakery products,bread quality

References

1. Anderson J W, Johnstone B NI, Cook –NewellNI.E: Meta-analysis of the effects of soy protein intake on serum lipids. N. Engl. J. Med. 1995,333:276.
2. AOAC, Official methods of Analysis, Association of Official Analytical Chemists, Washington DC, New York USA, 2000.
3. Dhingra S and Jood S,: Organoleptic and Nutrition Evaluation of wheat breads supplemented with soybean and barley flour. Food Chem.2000, 77:479-488.
4. Drejtoria e Përgjithshme e Standardizimit: Katalogu i standarteve shqiptare, 2005.
5. Eating soya improves your health. Intl. Food Marketing and Technol. 1996,10:5
6. FAO. Nutritional Status of the Children: Assessment of Malnutrition in Third World Countries. FAO Bulletin 2007,No - 24: 12-34.
7. French F. Bakery uses of soy products. Baker’s Dig. 1977,5 1:98-106.
8. Healthful attributes spur soy consumption. Prepared Foods 1997, 166:107-114

9. Hegstad HG: Nutritional and Health benefits of Soybean. Soy Protein Quality Evaluation Report, Food and Agriculture Organization of the United Nations, Food and Nutrition Paper No. 71, 2008 Rome, Italy.
10. Hoover, W. Use of soy proteins in baked foods. J. Am. Oil Chem. Soc. 1979,56:301-308
11. Lutzow S. Better, healthier baking with soy. Bakery Prod, and Marketing 1996, 31:16-22
12. Onayemi O, and Lorenz K. Concentrates and isolate in bread making. Bakers Dig.1978, 52:18-25
13. Shogren NI D, Pomeranz Y, and Finney F. Counteracting the deleterious effects of fibers in breadmaking. Cereal Chem.1981, 58:142-150
14. Sipos E S. Edible Uses of Soybean Protein. American Soybean Association Bulletin, 1994.
15. Smith A K, and Circle S J. Soybean Chemistrv and Technology, vol. 1. Proteins Ave. Publishing Co. Inc., Westport, CT, 1972.
16. Soy in white bread. Soy Protein Products Bulletin. Cargill Foods (2), 1997.
17. Soy Protein Council. Soy Protein Products. Characteristics, Nutritional Aspects and Utilization. SPC, Washington, DC,1987, 26-32
18. Tsen C C . and Hoover W J. High protein bread from wheat flour fortified with full fat soy flour. Cereal Chem.1973, 50:7.
19. Tsen C C. Farrell E. P, Hoover W J, and Crowley P R. Extruded soy products from whole and dehulled soybeans cooked at various temperatures for bread and cookie fortification. Cereal Foods World 1975,20:4 13.
20. Zind T. Soy to the world. Prepared Foods 1988,167:55-63