Optimization of additive combination for improved soy-wheat bread quality

RIBOTTA PD; PEREZ GT; AÑON M C; LEON AE

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2010 vol. 3 p. 395 - 405

1935-5130

The protein content of ordinary white breadranges from 8% to 9%. Specialty breads can be made with13?16% protein by including soy protein. However,incorporating high levels of soy protein depresses loafvolume, gives poor crumb characteristics, and decreasesacceptability. The objective of this study was to determinethe influence of sodium stearoyl-2-lactylate (SSL), transglutaminase(TG), and xylanase (HE) on high-proteindough properties and bread quality and to improve doughhandling and bread quality of soy?wheat bread by using anoptimized additive combination. The influence of SSL, TG,and HE on soy?wheat dough and bread properties wasmodeled by response surface methodology. The negativeeffect 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 rheologicalproperties and crumb uniformity, whereas SSL and HEenhanced both dough and bread quality. The best formulationtested produced an increment of approximately 65% soy?wheat bread volume and a decrease of 79% and 71%crumb hardness and chewiness, respectively, comparedwith the standard formulation