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On improving the quality of soya-fortified bread.

Selvaraj, A. and Shurpalekar, S. R. (1982) On improving the quality of soya-fortified bread. Journal of Food Science and Technology, 19 (6). 242-245, 14 ref..

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Abstract

Bread was prepared by adding soy flour at 8, 10, 12, 14 and 16% level to maida (refined wheat flour) and evaluated for farinograph water absorption, mixing tolerance index, loaf vol. and for acceptability. Up to 10% addition, bread of satisfactory quality was obtained. Although at 12% soy substitution a fair quality bread was obtained, further improvement was attempted by studying variations in dry yeast (0.5-2.5%), sugar (2.5-10.0%), fat (2.0%-6.0%) and additives like glyceryl monostearate, lecithin and sodium stearoyl lactylate at 0.5 and 1.0% level each. Fermentation and proofing times were also varied in the ranges 85-165 min and 40-75 min resp. Highly acceptable bread with 12% soy flour addition could be obtained by including 5% each of sugar and fat in the case of small/cottage scale bakeries or 5% sugar, 2% fat and 0.5% each of lecithin and glyceryl monostearate in commercial bakeries. When yeast was increased from 0.5 to 2.0% level fermentation time required changed from 165 to 105 min and proofing time from 75 to 45 min for 100-g loaves.

Item Type: Article
Uncontrolled Keywords: SOY-PRODUCTS; wheat bread, soy flour & acceptability improvement of; MEAL-; CONSUMER-RESPONSE; BREAD-; WHEAT-; soy flour & acceptability improvement of wheat bread
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Oct 2010 06:31
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6491

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