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vol. 15, nr. 1 (2010)
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Changes in physical properties of bread as a result of soy flour addition
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Dariusz Dziki, Monika Siastała, Janusz Laskowski
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Department of Machine Operation in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 15 (2010), nr. 1,
pp. 91-100
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abstract:
The aim of the work was to determine the influence of defatted soy flour addition on the physical properties and texture of wheat bread. The investigations were carried out on mixtures of wheat flour with soy flour added at rates form 0 to 10% (every 2,5%). The index of flour brightness was evaluated for the samples of flour. The dough was made from the mixtures and the experimental baking test was carried out. Obtained bread, after cooling down to room temperature, was weighted and the volume, density, and index of crumb brightness were evaluated. The textural properties of the bread crumb were also tested by texture profile analysis (TPA). The data showed that soy flour addition caused a decrease of bread volume (average form 374 do 267 cm3/100 g) and an increase of bread density (average from 0,40 to 0,57 g cm-3). The index of crumb brightness decreased from 81.2% (control sample) to 78.1% for 10% of soy flour weight concentration. It was found that as the soy flour addition increased the bread crumb hardness, gumminess and chewiness increased too (r = 0,90; 0,92 and 0,93, respectively), but the bread elasticity decreased (r = –0,90).
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keywords:
bread, soy flour, physical properties, texture
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original in:
Polish
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