Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads

Lazo-Vélez, Marco A.; Chuck‐Hernández, Cristina; Serna‐Saldívar, Sergio O.

doi:10.1016/j.jcs.2015.04.007

Cited by 25 publications

(32 citation statements)

References 11 publications

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“…This concentration was obtained (without thermal treatment) in protein concentrates from germinated and selenized-germinated soybeans (Table I), depicting the influence of germination altogether with protein concentration on enzymatic activity and related constituents. Generally speaking, the UA of soybean flours from different processing times and fat content have a range of 0.10-2.25 pH units (Lazo-Vélez et al 2015b), values within the results reported in Table I. Generally speaking, the UA of soybean flours from different processing times and fat content have a range of 0.10-2.25 pH units (Lazo-Vélez et al 2015b), values within the results reported in Table I.…”

Section: Resultssupporting

confidence: 75%

“…This parameter could have an impact on the final yield of the bread produced but also on the dough machinability, and it was consistent with the higher WAI of the soybean concentrate (Table I). A previous study showed that soybean flours (protein concentration between 53 and 55%) diminished the farinograph dough development time, but in this case the stability times were similar among treatments, except the flour containing the Raw-SC, which showed higher dough stability (Lazo-Vélez et al 2015b). Water absorption is the amount of water required to produce a standard consistency measured as farinograph units, and according to Serna-Saldivar (2012) the preferred flours for yeast-leavened products should have a water absorption between 62 and 64%.…”

Section: Resultsmentioning

confidence: 67%

“…Fermentation and baking conditions were as previously reported (Lazo-Vélez et al 2015b). The pup loaf straightdough bread microbaking method was utilized (AACCI Approved Method 10-10.03).…”

Section: Methodsmentioning

confidence: 99%

“…Previously, 4-6% of soybean concentrate was added to wheat flour, and it was found that this fortification increased bread protein content by 25% and improved protein quality owing to the higher levels of lysine compared with regular bread (Lazo-Vélez et al 2015b). Soybean concentrates, for example, have the advantage of having higher protein content and neutral flavor compared with defatted soybean flour, and in the case of breadmaking, concentrates produce breads with sensory characteristics more similar to breads elaborated with 100% wheat flour.…”

mentioning

confidence: 99%

“…Previously, the influence of five different soybean protein preparations in yeast-leavened breads was researched and breads elaborated with composite flours containing 3% soybean protein concentrate or 6% defatted soybean flours with a high protein digestibility index produced the best enriched loaves with good organoleptic properties (Lazo-Vélez et al 2015b). According to the same authors, the enriched composite flours yielded 3% more bread owing to higher dough water absorption of the flour.…”

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confidence: 99%

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Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking

et al. 2017

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Cereal Chem. 94(4):740-745Selenium is an essential mineral in nutrition, and a proper intake of this element in its organic form has been related to body protection against cancer. The objective of this study was to evaluate the protein functionality of soybean concentrates as affected by germination and selenium addition in yeast-leavened pan breads. Protein concentrates from germinated and selenized soybean were obtained. All protein concentrates (from germinated and selenized samples) showed similar properties, with exception of 1) water solubility index (23% for raw soybean and 43% for germinated concentrated) and 2) water absorption index (2.45 for raw soybean and 4.07 for germinated and selenized soybean concentrate). Bread made with composite flours (wheat plus 6-7% soybean concentrates) showed changes in oven spring, bread volume, and density, with selenized and germinated treatments as the most different loaves when compared with wheat-based products. Bread crumb texture was similar among samples, except for products containing germinated material, for which a higher hardness was reached after 24 h. The use of germinated and selenized soybean concentrates in yeast-leavened wheat bread has not been reported before, and besides the enhancement in nutritional properties, functional properties such as water absorption of final products could be improved.

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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 67%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking

et al. 2017

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Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products

Zhao

Rao

Chen

2022

J Americ Oil Chem Soc

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Oleogel has been used to replace or reduce solid fat content in various high‐fat products. The performance of oleogels in final bakery products has been widely demonstrated but the effects of oleogels on dough qualities are still rarely informed. In this study, two different oleogels were prepared by mixing expeller pressed high oleic soybean oil (EPHOSO) with either monoacylglycerol (MAG) or rice bran wax (RBX) at a concentration of 10 wt%, and were then used to replace shortening in both bread and cracker formula. The effects of oleogel type on the quality of bread and cracker doughs and the corresponding baked products were investigated. Rapid visco analysis implied that both bread and cracker doughs made with MAG oleogel yielded longer peak time and higher pasting temperature, indicating the potential of delaying the gelatinization. Farinograph and rheological measurements suggested that replacing shortening with MAG and RBX oleogels did not significantly change the dough property. With regard to the baked bread, both MAG and RBX oleogels retained the quality of bread similar as that prepared by shortening. In addition, MAG oleogel exhibited softening effect on bread crumb. Similarly, oleogels could create crackers with comparable quality when compared to shortening. Among the two oleogels, MAG oleogel also reduced the hardness of the baked crackers. Overall, the present study has provided evidence that EPHOSO based oleogel possesses a high potential to replace shortening without diminishing the quality of both bakery doughs and the final bakery products.

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Nutritional value, technological and sensory evaluation of gluten-free bread enriched with soybean flour and coconut oil

et al. 2021

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Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads

Cited by 25 publications

References 11 publications

Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking

Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products

Nutritional value, technological and sensory evaluation of gluten-free bread enriched with soybean flour and coconut oil

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