Soy Ingredient Addition to Nutritionally Fortified Baked Goods

ROCCIA RUFFINENGO, PAOLA; RIBOTTA, PABLO DANIEL; PÉREZ, GABRIELA TERESA; LEÓN, ALBERTO EDEL

Soy: Nutrition, Consumption and Health

Nova Science Publisher Inc

Lugar: NY; Año: 2012; p. 283 - 294

Soy ingredients have been used to improve nutritional profile of foods because of their high proportion- good quality proteins. 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, reduce 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 the rheological, physicochemical and microstructure of gluten network and their relationship to soy-wheat bread quality.