Effect of soybean addition on the rheological

RIBOTTA, P.D., AMULPHI, S.A., LEÓN, A.E., AÑÓN, M.C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Año: 2005 vol. 85 p. 1889 - 1896

0022-5142

Abstract: The effects of enzyme-active full-fat (EAFFSF), heat-treated full-fat (HTFFSF) and enzymeactivedefatted (EADSF) soy flours and commercial soy protein isolates (SPIs) on mixing propertiesand extensibility of dough, gluten formation, gas production and retention properties of dough andbread quality were studied. The soy products utilised in this study presented values of urease activity,nitrogen solubility index (NSI) and enthalpies of protein denaturation according to their previous heatprocessing. Soy products interfered in gluten formation, weakened dough strength and decreased doughgas retention capacity. Bread quality was negatively affected by soy product addition. The negative effectswere exacerbated by an increase in soy/wheat ratio. Soybean protein state was identified as an importantfactor in determining dough and bread properties. 2005 Society of Chemical Industry