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Effect of defatted soy flour on the quality of buns
Abstract
High protein buns were prepared by replacing wheat flour with 5, 10 and 15% defatted soy flour (DSF). The farinograph water absorption of dough increased from 60.4 to 67.2% and dough development time from 2.0 to 5.5 min with increasing addition of soy flour. The mixograph area decreased from 75.9 to 71.0 cm2, the extensograph resistance to extension, extensibility and area values decreased gradually from 990 to 780 BU, 138 to 115 mm, 182.8 to 136.0 cm2, respectively, indicating adverse effect on the dough properties. Though the specific volume of buns decreased from 3.80 to 3.61 ml/g with 15% addition of soy flour, the firmness of crumb decreased from 5.50 to 3.64 N, indicating improvement in softness. The protein contents of buns increased from 11.01 to 18.89%. Addition of sodium stearoyl-2-lactylate (SSL) or soy lecithin (SL) improved the quality of buns, containing soy flour.
... g of water per every 0.5 g of protein added to the samples, while the addition of GSP promotes slightly larger WA increments (0.75±0.3 g). Similar results have been reported with the use of whole soybean flour or germinated soybean flour (Rosales-Juárez et Hallén et al. 2004; Senthil et al. 2002 and Indrani et al. 1997). The increment on WA values obtained from GSP samples as compared to nongerminated and control samples may be the result of the release of hydrophilic components due to the germination process. ...
... reported with the use of whole soybean flour or germinated soybean flour (Rosales-Juárez et Hallén et al. 2004; Senthil et al. 2002 and Indrani et al. 1997). The increment on WA values obtained from GSP samples as compared to nongerminated and control samples may be the result of the release of hydrophilic components due to the germination process. Indrani et al. (1997) and Doxastakis et al. (2002) reported an increment in water absorption from 60.4% to 67.2% and from 56.7% to 57.9%, for wheat flour added with 5% to 15% of defatted soy flour, respectively.Table 1 also presents the results of dough MCT and dough S, when adding different concentrations of WSP and GSP to wheat flour and to full-bread formulat ...
... with GSP showed smaller values than the ones prepared with WSP. Juárez et al. (2008) reported that doughs with added whole soybean flours promoted an increase in R max as their concentration was increased; however, their results with germinated soybean flour showed a decrement in this parameter as result of the addition of germinated soybean flour. Indrani et al. (1997) reported that the extensograph resistance to extension decreased when replacing wheat flour with 5%, 10%, and 15% defatted soy flour. This decrement in R max could also be explained considering the decrement of the size of proteins (Maforimbo et al. 2006) as result of the germination process. Extensibility (Table 2) did not significantl ...
Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts
are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components
may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction
obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread
quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure
(cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein
fraction just slightly affects bread quality, since no significant changes (P > 0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser
crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As
the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to
the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically
when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained
in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small
quantities.
KeywordsGerminated soybean–7S protein fraction–Dough rheological properties–Bread
... Composite flour technology for wheat supplementation with protein rich materials like soybean could be an approach to overcome the malnutrition. The growth of bakery industry is about 10% per annum and the products are increasingly becoming popular among all sections of people [5]. Biscuits possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality [6,7]. ...
... Statistical analysis showed that the effect of fermentation time was non significant on this response (P>0.05). Similar results have been reported by different authors (Guel et al., 2009; Indrani et al., 1997; Hallen et al., 2004), who cited that the smaller loaf specific volumes of soybean breads could be the result of a decrement in the gas retention capacity of the gluten network. Specific volume data was fitted to a quadratic model (P<0.0001) with a determination coefficient of 0.9649 (Table 3). ...
... Water absorption (WA) increased with addition of native soy flour to the wheat flour, and decreased with addition of germinated soy flour compared to the wheat sample. Our results concerning the native soy flour supplemented samples are in agreement with Doxastakis et al. (2002), Indrani et al. (1997 and Juárez et al. (2008), who observed WA increases of 1.2 to 6.8% when adding defatted soy flour and whole soy flour to the wheat flour. The higher protein, fiber and ash contents of the native soy flour compared to the wheat flour might explain the higher amount of water needed Fig. 2. Viscoelastic behavior of soy flour based samples during frequency sweep test. ...
Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23 o C) and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12 ® , and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.
... The growth of bakery industry is about 10% per annum and the products are increasingly becoming popular among all sections of people (Indrani et al. 1997). Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality (Tsen et al. 1973;Akubor 2003;Hooda and Jood 2005). ...
Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p < 0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p < 0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p < 0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.
... Bakery industry is booming at about 10 percent per year and the products are steadily consumed by different age groups ( Indrani et al., 1997). Lately in India, bakery products have become popular among different cross sections of population due to huge demand for convenience foods. ...
The study was conducted in the year 2015 on formulation of nutritive cookies by incorporating oat flour. The oat flours were mixed in the conventional formulation for replacing refined wheat flours in quantity of 0, 10, 20, and 30 percent. The results of physical analysis such as diameter thickness and spread ratio were estimated. The result of physical analysis of cookies showed that oat decreases the diameter from 62.43±0.4 mm to 59.5±0.23 mm, increases thickness from 6.23±0.2 mm to 7.66±0.32 mm, decreases spread ratio from 10.33±0.38 to 8.15±0.15. The nutritional estimation of the oat fortified cookies was done for protein, fat, moisture, ash and fibre. The nutritional value of treatments with different percent of oat flour remarkably varied from the control sample. Fibre content of 30% oat flour incorporated sample was maximum with a value of 5.24±0.26 %. Results of sensory analysis revealed that the 20% incorporation of the oat flour was having higher overall acceptability (7.92±0.9). Thus, acceptable cookies can be obtained from 20% incorporation of oat flour having maximum overall acceptability and average nutritional values.
Several particle sizes of defatted soybean powders were prepared by using a hammer mill and a jet mill, and their suitability for three-dimensional (3D) food printers was investigated. The particle sizes of the powders depended on the milling method, with cumulative volumes of 50% ranging from 6.1 μm in the jet mill to 93.3 μm in the hammer mill. Rheological properties of the pastes prepared by adding water varied with particle size, and jet-milled powders exhibited lower storage modulus, loss modulus and complex viscosity. These differences in rheological properties affect the printing performance, and the fine powders obtained from jet mill tended to have higher 3D printability in appearance in the range of 70–74% paste water contents. The milling method was found to have a significant effect on texture, and fine powders by jet mill was able to produce 3D-printed foods with a smooth surface structure.
The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum viscosity, breakdown viscosity, final viscosity and total set back and similar degree of gelatinization and nutritional profile. At 15% incorporation level, water absorption index and water solubility index found to be maximum while degree of gelatinization and all the pasting properties showed lowest values for both sorghum and wheat extrudates. Similarly nutritional profile observed to be significantly higher for 15% as compared to 10% and 15% incorporation levels. Incorporation of legumes at 15% could be effective in producing high energy dense food products having better functional and nutritional properties.
The determination of additions of soybean proteins in commercial bakery products containing soybean–wheat and soybean–rice binary mixtures has been achieved in this work by high-performance liquid chromatography using a perfusive column. Soybean proteins were solubilized in a 25:75 acetonitrile–water mixture containing 0.3% (v/v) acetic acid by ultrasonication for 10 min and centrifugation for 5 min. Soybean proteins were separated from rice and wheat proteins in less than 4 min using a linear binary gradient of acetonitrile–water containing 0.3% (v/v) acetic acid as ion-pairing agent. The proposed method was proved to be specific and sensitive making possible the detection and the quantitation of additions of about 0.10% (w/w) and 0.33% (w/w), respectively, of soybean proteins in soybean–wheat and soybean–rice products (related to 1 g of initial product). Precision and recoveries observed were also acceptable. The method was applied to the determination of soybean proteins in different commercial bakery products.
A perfusion reversed-phase high-performance liquid chromatography method is proposed for the rapid and simultaneous separation of soybean and cereal (wheat, rice, and corn) proteins in complex mixtures of these vegetable proteins. The method consisted of a linear binary gradient in two steps, from 5 to 10% B in 0.42 min, and from 10 to 50% B in 5.71 min being mobile phase A, 0.3% (v/v) acetic acid in Milli-Q water and mobile phase B, 0.3% (v/v) acetic acid in acetonitrile. A temperature of 50 °C and UV detection at 254 nm were used. Samples and standards were prepared in a 25:75 acetonitrile–water mixture containing 0.3% (v/v) acetic acid. The method was successfully applied to the determination of the soybean protein content in commercial cereal-based products manufactured with binary, ternary, and quaternary soybean–cereal mixtures. Moreover, the method was also valid when samples contained, in addition, other cereals such as barley, rye, and millet and other non-vegetal sources of proteins such as milk and egg proteins. Unlike the Kjeldahl method, this method enabled the selective determination of soybean proteins in these complex mixtures being possible the detection and quantitation of up to 12.5 and 42.5 g/kg, respectively, of soybean proteins (related to 0.1 g of sample).
The increasing interest in functional and healthy food products has promoted the use of germinated soybean flour in the manufacture of foods for human consumption. Considering the beneficial effects of soy and its germination, farinograph and extensograph were used to study the effect of adding defatted flour of germinated (32 °C, 72 h) or non-germinated soybean—at different dry protein ratios (0, 0.5, 1.0, 1.5%)—to wheat flour on: water absorption (WA), maximum consistency time (MCT), dough stability (S), maximum resistance to extension (R
max), and dough extensibility (L). Baking tests (straight-dough procedure) were also performed to evaluate the effect of this addition on bread characteristics: loaf volume, texture (firmness, compression force, resilience), color (L*, a*, b*), crumb–grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Addition of both kinds of soybean flours increased the values of farinographic parameters (WA, MCT, S), although they did not have significant effects (p > 0.05) on extensographic properties (R
max, L). Loaf volume and crumb color were improved as soy flour addition was increased, whereas crust color was not affected (p > 0.05). Texture analysis showed that the addition of soy flour produced breads similar or better than the control, whereas the addition of GSF produced a coarser crumb grain. No detectable differences were found among samples during the sensorial analysis. Germinated soybean flour was better to improve dough breadmaking properties.
Foods containing Australian sweet lupin (Lupinus angustifolius) flour (ASLF) were assessed by consumer panelists (n= 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants (P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta (P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread (P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.
Gluten free biscuits, also suitable during fasting were developed utilizing different levels of fruits (water chestnut and makhana) and starchy vegetable (potato) powders. Biscuits were developed using creamery method and evaluated for physical properties, proximate composition, sensory characteristics and storability for 90 days at room temperature. Expansion in diameter of biscuits with different level of potato and makhana powder varied between 1.026 to 1.059 and 1.046 to 1.059, respectively as compared to 1.075 for biscuits prepared using water chestnut only. Breaking hardness and toughness of different biscuit was increased with increasing level of potato or makhana powder in flour blends and higher in potato powder incorporated biscuits. Whiteness (L values) of biscuits was decreased with increasing level of potato powder while a reverse trend was observed in case of makhana powder incorporated biscuits. Protein content in biscuits with makhana powder was higher than the biscuits prepared using potato powder in flour blends. Biscuits prepared using hundred percent water chestnut showed the maximum crude fibre content in them. Results indicated that gluten free biscuits for fasting people can be prepared using potato powder or makhana powder up to 50 % with water chestnut powder. The overall sensory acceptability of biscuits with makhana powder was better than for biscuits with potato powder with maximum overall acceptability scores for biscuits developed using 70:30 parts of water chestnut and makhana powders in flour blend, which were storable for 90 days period at room temperature.
An attempt was made to assess the feasibility of Aloe vera barbadensis gel as a supplement in white bread formulation. The levels of Aloe vera gel and processing parameters for the preparation of white herb bread were optimized by conducting sensory acceptability studies. The optimum processing conditions recommended for white herb bread were: yeast 3 g, salt 2 g, sugar 5 g, water 40 ml, shortening 3 g, Aloe vera gel 20 g, white flour 100 g, baking temperature 220°C and baking time 25-28 min. Desirable loaf volume 517.5 ml, specific loaf volume 3.3 ml/g with good crumb grain, creamish white colour, velvetty soft and elastic texture, golden brown crust, wheaty taste and pleasant fermentation aroma were observed in developed herb bread. The shelf-life of bread wrapped in polypropylene (50 guage) was found satisfactory up to 5 days at ambient conditions (35±2°C, 40±5% RH).
The present research work on development and evaluation of composite flour for missi roti / chapati were carried out to develop the nutritious flours from various food commodities (wheat flour, chickpea, and soybean and methi leaves powder) to make good quality of chapaties. Four types of bends were acceptable. They were made from wheat flour, chickpea, full fat soy flour and methi powder in different ratio viz; ‘A’ wheat flour: chickpea flour (80:20). ‘B’ wheat flour: fullfat soy flour (90:10) ‘C’ wheat flour: chickpea flour: soy flour (80:10:10) and ‘D’ wheat flour: chickpea flour: soy flour: methi leaves powder (75: 10: 10: 05). The proximate composition of blends used for preparation of various products contained higher amount of protein and other nutrients. They contained proteins (11.8 to 15.37%), fat (1.53 to 3.45%), fibre (1.24 to 2.05%), ash (2.08 to 2.70%) and carbohydrates (65.99 to 74.2%). These results showed that soy flour / chickpea flour alone or in combination, both increased the amount of protein significantly. Calcium, phosphorus and iron were found to increase on supplementation of chickpea, soy flour and methi powder. Iron was high in methi supplemented blend. All these blended flours were found to have good sensory quality characteristics of products as control. All these blended flours could be well stored in polyethylene bags or tin boxes for the period of 3 months without any deterioration of quality. The supplementation of 5% methi powder increased the nutritional quality of flour particularly in minerals (calcium and iron) and fibres.
The use of composite flour in the production of baked and extruded products has been a subject for research in the past decade. The physical characteristics of baked and extruded products are important parameters in adjudging their consumer acceptance and market value. Therefore, the present investigation was undertaken to evaluate the physical characteristics of baked and extruded products prepared using composite flour of coarse-cereals with soybean and lentil flour. Various physical characteristics of chapati, macroni, noodles, bread, biscuit and cakes were evaluated and compared using standard methods. The result of the three replicates were pooled and expressed as mean±standard deviation. A one-way analysis of variance (ANOVA) and the Least Significance Difference (LSD) were carried out. Significance was accepted at P<0.05. As a result the incorporation of soy flour alone or in combination with coarse cereal grains resulted in a quality baked and extruded products. Lentil flour may also be added @15% in baked and extruded products without deteriorating the physical quality. The use of lentil and soy flour in combination with coarse cereal flour may be proven in achieving various health benefits in addition of good sensory acquisition.
Soybeans obtained from variety "Green" were cleaned, soaked (12 h), germinated (48 and 96 h), heated (80°C for 15 min) and roasted (20 min) before converting into flour fineness. Protein and fat contents were found to increase with germination of soybeans. Heat treatment given to soaked and soaked and germinated (48 and 96 h) samples increased the contents of the nutrients, while roasting of soybeans slightly decreased the protein and fat contents. Free fatty acids, free amino acids, the total carbohydrates and starch contents decreased with different treatments. Diastase and protease activities increased with incresase in germination period. However, trypsin inhibitor activity was reduced with soaking, germination and heating of soybeans. Supplementation of wheat flour with soybean flours upto 15% was acceptable for making acceptable quality nann and kultche. The higher levels of soybean were acceptable for making gulgulae (upto 20%), bhuturu (upto 30 %) and babru (up to 30 %). The heat treatment given to soaked, soaked and germinated (48 and 96 h) soybeans further improved the acceptability of the products.
Biscuits, sweet biscuits (A) and sweet and salty biscuits (B) were prepared using flours of refined wheat, blanched pearl millet (Pennisetum glaucum L.), and green gram (Phaseolus aureus) in the ratio of 50:40:10 (Type I) and 30:60:10 (Type II) and control containing 100% refined wheat flour. Both types of biscuits were liked very much by the panelists. Slightly higher antinutrient (polyphenol and phytic acid) contents were found in Type-II sweet biscuits (A) and sweet and salty biscuits (B) as compared to Type-I and control sweet biscuits (A) and sweet and salty biscuits (B). Blanched pearl millet flour in combination with refined wheat flour and green gram flour can be successfully incorporated for the development of nutritious biscuits.
A snack is a portion of food of ten times smaller than that of a regular meal that is generally eaten between meals. Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home. The pear millet is comparable and even superior in some of the nutritional characteristics to major
A perfusion reversed-phase HPLC method enabling the simultaneous separation of soybean and cereal (wheat, corn, and rice) proteins in commercial bakery products has been proposed for the first time. The method utilises an acetonitrile-water gradient containing an ion-pairing agent. Different ion-pairing agents were tried, 0.3% (v/v) acetic acid being observed to enable the separation of soybean from wheat, rice, and corn proteins while with 0.1% (v/v) trifluoroacetic acid only the separation of soybean and corn proteins was possible. Optimisation of the solubilisation conditions for proteins was achieved by testing different acetonitrile concentrations for the simultaneous extraction of soybean and cereal proteins: best recoveries were found with 25% (v/v) acetonitrile + 0.3% (v/v) acetic acid and with 40% (v/v) acetonitrile + 0.1% (v/v) trifluoroacetic acid. Chromatographic conditions such as gradient, temperature, and wavelength detection were also optimised. The method enabled the separation of soybean and cereal proteins in binary mixtures (soybean and wheat, soybean and corn, or soybean and rice proteins) in less than 5 minutes in a total analysis time of 20 min.