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Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread
Author(s) -
Ryan K.J.,
HomcoRyan C.L.,
Jenson J.,
Robbins K.L.,
Prestat C.,
Brewer M.S.
Publication year - 2002
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.1365-2621.2002.tb09558.x
Subject(s) - food science , soy flour , soy protein , chemistry , wheat flour
Wheat breads were prepared to contain 0%, 2%, 6%, or 12% non‐solvent extracted texturized soy flour (NSETSF) or solvent extracted texturized soy flour (SETSF) to evaluate their effects on instrumental and sensory characteristics. To compare the effects of added dough enhancers versus those contained in lip id‐extracted soy flour, a sucrose ester was included in some formulations. Both soy flours produced comparable loaves relative to percent inclusion. Texture analysis and trained sensory panel evaluation indicated that SETSF loaves were softer than NSETSF loaves. The consumer panel found bread with 12% NSETSF similar to the control. Texturized, lipid‐extracted soy flours added to wheat breads produced a “sucrose ester”‐like property.