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Effect of defatted soy flour on the quality of buns.

Indrani, D. and Savithri, G. D. and Venkateswara Rao, G. (1997) Effect of defatted soy flour on the quality of buns. Journal of Food Science and Technology, 34 (5). 440-442, 11 ref..

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Abstract

High protein buns were prepared by replacing wheat flour with 5, 10 and 15% defatted soy meal (DSM). 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 meal. 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 meal, 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 meal.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; DOUGH-; FLOURS-; PHYSICAL-PROPERTIES; SOY-PRODUCTS; BUNS-; SOY-MEAL
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 26 Bakery products
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2017 06:21
Last Modified: 21 Jun 2017 06:21
URI: http://ir.cftri.com/id/eprint/7802

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