Effects of Addition of Soybean Products on Dough Properties

Yasumatsu, Katsuharu; Sawada, Koshichi; Moritaka, Shintaro; Toda, Jun; Wada, Takeo; Ishii, Kiyofumi

doi:10.1271/bbb1961.36.729

Cited by 14 publications

(5 citation statements)

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“…Correlations between foam volume and stability and protein solubility were also found by YASUMATSU [20], HUFFMAN et al [13] and ELDRIDCE et al [l I] for soybean and sunflower seed proteins.…”

Section: Discussionsupporting

confidence: 62%

Functional properties of plant proteins Part IV. Foaming properties of modified proteins from faba beans

Schwenke

Rauschal

Robowsky³

1983

Nahrung

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The foaming ability (foam capacity and stability) of protein isolates from faba beans (Vicia faba L.) depends closely on the manner of isolation and treatment of the isolates. Unmodified isolates possess a moderate foaming ability with a maximum foam capacity of 210% in alkaline solution (pH 10.0) at concentrations of about 3%. The foam capacity and stability can be improved by treatment with isopropanol or moderate temperature, as well as by denaturing by alkali or by specially heating at 80 degrees C. Thereby modified preparations are formed possessing a foam capacity of more than 400% and a foam stability of 80-100%. High concentrations of protein favour the formation of stable foams. Succinylation improves the foam formation properties of proteins. Maximum values of foam capacity (approximately equal to 400%) are produced at a high degree of succinylation, that is after blocking more than 80% of protein amino groups, in neutral solution, while the foam stability under these conditions decreases. Heating at 80 degrees C, high protein concentrations (10%) and a weak acidic milieu (pH 5.5) favour the formation of stable foams from succinylated proteins.

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Section: Discussionsupporting

confidence: 62%

Functional properties of plant proteins Part IV. Foaming properties of modified proteins from faba beans

Schwenke

Rauschal

Robowsky³

1983

Nahrung

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“…In order to evaluate the effects of addition of commercial soybean products on textural properties of wheat flour doughs, Yasumatsu et al (1972b) interpreted Farinograph curves to obtain six parameters. The soy products constituted 5% of the doughs.…”

Section: Brabender Farinographmentioning

confidence: 99%

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Breene¹

1975

Journal of Texture Studies

213

132

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Although the Texturometer was used in establishing the GF objective Texture Profile Analysis (TPA) of foods, it has been largely supplanted by the Instron. The Instron GF TPA parameters have been determined for the most part by the original Texturometer procedures. Some workers have chosen to measure only one or several of the GF TPA parameters; others have added new ones. Changes proposed to make parameter names more descriptive have not been universally adopted. Testing conditions (crosshead and chart speed, % deformation, etc.) have varied considerably and have often been poorly described. Multiple point non‐GF TPA has been performed on foods using homemade as well as commercial instruments, e.g., Instron, Ottawa Texture Measuring System. Major shortcomings of studies involving TPA include poor experimental design, absence or improper use of statistical analysis and incomplete description of experimental materials and testing conditions. Despite certain shortcomings, TPA (GF or non‐GF) via interpretation of stress‐strain curves is, and will continue to be, extremely useful in evaluating the textural quality of foods, particularly when parameters can be correlated with sensory assessments.

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“…The modified method of Yasumatsu & Sawada [15] was used. The sample (7 g) was dispersed in 100 ml cold distilled water (20 8C) and then sunflower oil (100 ml) was added dropwise at a constant rate of 0.5 ml/s while the mixture was blended for 2 min at 20 000 rev/min (Ultra-Turrax T-25, KIKA Labortechnik, Germany).…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour

Sadowska¹,

Fornal

Vidal-Valverde

et al. 1999

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The effects of fermentation on functional properties of lentil flour and rheological properties of doughs and breads produced from blends of wheat and fermented lentil flour were studied. Lentil protein solubility was higher at neutral pH than acid pH; the lowest and highest protein solubility values were observed at pH 4.0 and pH 7.0, respectively. Water hydration capacity and fat binding capacity of fermented lentil flour (FLF) were always higher than those of non‐fermented lentil flour (NFLF), irrespective of fermentation temperature (28–42°C) and flour concentration (79–221 g/l). Emulsifying properties of NFLF were similar to the properties of other legume flours in the range used in experiment. In contrast, the emulsion capacity and stability of FLF were very low and flours fermented at 42°C did not even form emulsion. Rheological properties of doughs made from wheat‐fermented lentil blends were similar to those from wheat flour with the addition of other legume flours such as pea and bean. Good quality breads were produced at 2.5 to 10% NFLF and FLF supplementation (except for bread with 10% FLF addition which was middle quality).

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Effects of Addition of Soybean Products on Dough Properties

Cited by 14 publications

References 0 publications

Functional properties of plant proteins Part IV. Foaming properties of modified proteins from faba beans

Functional properties of plant proteins Part IV. Foaming properties of modified proteins from faba beans

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour

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