Optimization of additive combination for improved soy-wheat bread quality

RIBOTTA, P.D; PÉREZ, G.T; AÑÓN, M.C; LÉON, A.L

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2010 vol. 3 p. 395 - 405

1935-5130

Abstract The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives poor crumb characteristics, and decreases acceptability. The objective of this study was to determine the influence of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG), and xylanase (HE) on high-protein dough properties and bread quality and to improve dough handling and bread quality of soy–wheat bread by using an optimized additive combination. The influence of SSL, TG, and HE on soy–wheat dough and bread properties was modeled by response surface methodology. The negative effect of soy products on gluten network was confirmed. With regards to the additives tested and their combination, TG showed a major improving effect on dough rheological properties and crumb uniformity, whereas SSL and HE enhanced both dough and bread quality. The best formulation tested produced an increment of approximately 65% soy–wheat bread volume and a decrease of 79% and 71% crumb hardness and chewiness, respectively, compared with the standard formulation