Effects of Addition of Soybean Products on Dough Properties

Functional properties of acetylated and succinylated sunflower protein isolate

“…The effect of acetylation on the solubility of the proteins was, however, not as pronounced. The increase in other functional properties following acylation such as emulsification and foaming would be mainly due to the change in charge, since they are dependent on the protein solubility (Yasumatsu et al, 1972).…”

“…Emulsifying activity (EA) and emulsion stability (ES) as described by Yasumatsu et al (1972) and emulsifying capacity (EC) as adopted by Swift, Lockett and Fryar (1961) were taken as the indices of emulsification. E A was estimated by blending a protein suspension with soybean oil then centrifuging the emulsion and calculating the ratio of the height of the emulsified layer to the height of whole layer in centrifuge tube.…”

Functional properties of proteins in foods: A survey

“…In examining functional properties of proteins for meat systems, Hermansson et al 206 concluded that model systems, when properly used, are important for identification and estimation of relationships, and are useful as predictors of possible effects of added proteins in processing. Yatsumatsu et al, 489 in studies on functional characteristics of soy proteins, demonstrated that data obtained from model systems correlated with and were predictive 222 Critical Reviews in Food Science and Nutrition of properties in more complex food systems. However, Tsai et al 448 questioned the validity of data on emulsifying capacity of proteins obtained using very low concentrations in model systems.…”

“…Paulsen and Horan 338 showed that heat treatment and chemical modification influenced the baking properties of soy flour. The effects of soy protein on dough properties, i.e., water absorption and dough stability, were carefully measured by Yatsumatsu et al, 489 using a farinograph. Addition of soy at 5% level enhanced water absorption.…”