Soy ingredient addition to nutritionally fortified baked goods.

ROCCIA, P.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.

Soy: Nutrition, Consumption and Health.

Nova Science Publishers Editor

Lugar: New York; Año: 2012; p. 283 - 294

Consumption of soy foods is increasing because of reported beneficial effects on nutrition and health. The addition of soy ingredients, such as enzyme-active full-fat, heat-treated full-fat and enzyme-active defatted soy flours and commercial isolated soy proteins, to traditional foods can improve their protein quality. Despite of nutritional value, the development of products with suitable physical and sensory properties has become necessary. It is known that components of soy ingredients interfere in gluten formation, weaken dough, decrease dough gas retention capacity and bread quality. Several studies suggest that the soybean protein state is an important factor determining soy dough and bread properties. A better comprehension of the physicochemical and rheological changes in the soy/wheat protein and soy protein/starch system may lead to acceptable formulations. This chapter describes the effect of soy products on rheological, physicochemical and microstructure of gluten network and their relationship to soy-wheat bread quality.