Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

PABLO DANIEL RIBOTTA; ARNULPHI SA; LEON, A. E.; AÑON, M. C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Society of Chemical Industry

Lugar: Londres; Año: 2005 vol. 85 p. 1889 - 1896

0022-5142

The effects of enzyme-active full-fat (EAFFSF), heat-treated full-fat (HTFFSF) and enzymeactive defatted (EADSF) soy flours and commercial soy protein isolates (SPIs) on mixing properties and extensibility of dough, gluten formation, gas production and retention properties of dough and bread 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 heat processing. Soy products interfered in gluten formation, weakened dough strength and decreased dough gas retention capacity. Bread quality was negatively affected by soy product addition. The negative effects were exacerbated by an increase in soy/wheat ratio. Soybean protein state was identified as an important factor in determining dough and bread properties.