Flour From Germinated Soybeans in High‐protein Bread

Abstract

Examination by scanning electron microscopy indicated differences in size and shape of particles from soy milk and flours from chemically treated, high temperature treated, or germinated soybeans. Germination, combined with heat treatment, modified the particles the most. Nitrogen solubility index was higher for the germinated than for the other flours tested. Chemically treated soy flour contained more total ash and several mineral components, particularly calcium, than the other soy flours; the soy milk flour contained lowest concentrations of total ash and mineral components. When bread was baked with each of the four soy products, in a no-sugar formula, soy milk and high temperature treated soy flour produced unacceptable bread with regard to loaf volume and crumb grain. Bread baked from 90g wheat flour and log of the chemically treated or germinated product, in the presence of 0.55g sucrose palmitate or OSOg sodium stearoyl lactylate plus 3g vegetable shortening, was consumer-acceptable with regard to loaf volume, crumb grain, crumb color, freshness retention, taste and flavor. Wheat flour enriched with flour from germinated soybeans could well be the answer in producing low-priced, nutritionally improved, protein-enriched bread. The use of the flour from germinated soybeans in producing acceptable bread is particularly promising because it can be carried out by conventional breadmaking processes.

Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review

“…Aspartic acid, ammonia and serine increased 17.2, 10.8, and 7.2%, respectively, whereas isoleucine, tyrosine, glycine, and arginine decreased 11.8, 9.5, 7.2 and 7.0%, respectively. Pomeranz et a1 292 found only minor differences in the amino acids of germinated and ungerminated soybean fJ ours. Germination of normal and high lysine sorghums increased lysine content of normal sorghum from 2.2 to 3.2 g/16 g N after 10 days and high lysine sorghum from 3.0 to 7.8 g/16 g N. 168 There was a large increase in albumin (rich in lysine) and a large decrease in kafirin and crosslinked kafirin (both low in lysine) during sprouting.…”

Effect of Wheat Bran Particle Size on Dough Rheological Properties

“…Thus, by increasing bran TDF content, Ðbre enrichment objectives can be achieved using smaller amounts of bran. Incorporation of lower levels of bran means less negative impact on Ðnished product quality (Pomeranz et al 1977).…”

“…Present address : Science and Technology Center, Kellogg Company, 235 Porter Street, PO Box 3423,Battle Creek,USA. istics (Pomeranz et al 1977 ;Prentice and DÏAppolonia 1977 ;Gan et al 1992). Generally, addition of wheat bran increases dough water absorption rate, decreases dough strength and reduces bread loaf volume (Lang et al 1990).…”

Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)

“…The NSI was highest in the samples that were sprouted and sun dried, which were subjected to minimal heat treatment (Table 1). It has also been reported (Pomeranz et al 1977) where increased levels of NSI could be due to a compensatory increase in free amino acids and peptides (Adjei-Twum et al 1976) and increase in nonprotein nitrogenous constituents during germination. The NSI decreased progressively (p<0.05) from 73 to 37 in 'JS 9305' and 78 to 44 in 'MAUS 47' as the severity of heat treatment increased.…”