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BAKING CHARACTERISTICS AND PROTEIN QUALITY OF SOY‐WHOLE EGG SOY‐EGG YOLK AND SOY‐EGG WHITE SUPPLEMENTED BREADS
Author(s) -
O'CONNOR M. P.,
ERDMAN J. W.,
NELSON A. I.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08515.x
Subject(s) - soy flour , food science , yolk , soy protein , organoleptic , chemistry , fortification , egg albumen , wheat flour , egg white
Full‐fat soy (S), and other full‐fat soy‐whole egg (SE), soy‐egg yolk (SEY) and soy‐egg white (SEW) flours were produced and utilized as 12% supplements for patent wheat flour in breads. Addition of 0.5% sodium stearoyl‐2‐lactylate (SSL) improved loaf volumes of all bread types except SEY. Generally, 30 or 45 ppm bromate supplementation also resulted in increased loaf volumes. Organoleptic evaluations of bread types indicate that 100% wheat flour and SEY supplemented loaves scored well in most quality characteristics. Protein efficiency ratio analyses showed that all S and soy‐egg fortified breads produced better growth than 100% wheat flour bread. The results indicate that supplementation of breads with SEY flour produces breads of good quality without the need for SSL or bromate.