Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Abstract

The present study was undertaken to check the suitability of by-products of the soyabean oil industry, that is, de-oiled soya cake for the development of soya flour dough, which could be utilized by the snack industry. As soya lacks gluten protein, which acts as a natural binder, different binding agents such as xanthan gum, guar gum, psyllium husk, and whey were used to get the desired malleable property, and their effect on the rheological and textural properties of soya flour dough was studied. The water/gel absorption capacity of de-oiled soy flour dough was also investigated. The intake of gel in the case of guar gum and psyllium husk was recorded as 75.0 and 77.5 ml/100 g respectively. Whereas, in the case of xanthan gum, whey, and control, the water absorption by the dough was 117.0, 62.5, and 88.0 ml/100 g, respectively. The loss modulus (G 00 ) value in the case of psyllium husk (56,614-53,426 Pa) aided dough is lower than the control (85,888-156,000 Pa) and other binding agents throughout the frequency range. This suggests that the energy required for the formulation of the sheet from the dough will be minimal compared with others. The dough extensibility was also studied and it was found that the extensibility of psyllium husk-aided soy flour dough was maximum (7.5 ± 0.4 mm) with a minimum application of resistive force (0.71 ± 0.01 N) as compared to control.The dough made with the addition of psyllium husk was found to be most suitable considering the extensibility and malleability. Practical ApplicationsConventional soya-based snack products are generally developed from dough that is fortified using cereals and pulses. However, there are limited studies available that focus on the development of dough providing only protein enrichment. This study will be helpful for the effective utilization of de-oiled soya flour, which is a byproduct of the soybean oil industry, for the development of the dough. As soya lacks gluten protein, the development of dough with only soya flour and water is very difficult and the existing technology of extrusion for making such products is not costeffective. Hence, this study provides the alternative way for dough development with the application of different binding agents, ensuring the presence of soya as the basic ingredient in the dough, rather than one of the many ingredients. As psyllium husk exhibits better sheeting properties compared to other binding agents, the dough can Devesh Kumar and Ayan Bhattacharjee have contributed equally to this work.

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

“…The frozen doughs were completely thawed on the 0th, 7th, 14th, 21th, and 28th day after freezing, and then the textural properties of the doughs were determined using a texture analyser (Universal TA, Shanghai Teng Ba Instrument Technology Co., China) based upon the methodology of Bhattacharjee et al . (2022). The instrument parameters for the test procedure were: pre‐test speed, 3 mm s −1 ; test speed, 1 mm s −1 ; post‐test speed, 1 mm s −1 ; compression ratio, 80%; two compression intervals of 10 s each; trigger force, 5 g.…”