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Rheological Changes of Dough and Breadmaking Qualities of Wheat Flour with Additions of Soy Flour  

김인호 (경북대학교 농화학과)
하상철 (대구미래대학 제과데코레이션과)
이인구 (경북대학교 농화학과)
Publication Information
Food Science and Preservation / v.9, no.4, 2002 , pp. 418-424 More about this Journal
Abstract
This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.
Keywords
soy flour; soy-wheat composite flour; bread; farinograph; extensograph; amylograph;
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