Journal of Applied Biological Sciences

Yazarlar: Majlinda SANA, Abdyl SINANI

Konular:-

Anahtar Kelimeler:Soy protein,Rheological,Bakery products,Bread quality

Özet: The purpose of this study, is studying the replacement effect at a certain percentage of flour with soy flour, which will impact nutritional bread quality and rheological dough characteristics. Adding soy proteins in wheat flour, in breads productions increases proteins content and aminoacids balance in foods. In this study is determinated the optimal level of harmonization with flour produced in our country and from import. The ability to produce acceptable and appropriate bread relies on interactions between starch and gluten, and other ingredients. In this study, it is show the chemical-technological effect of soybean mixtures in reports 8%, 11%, 15% and 21%. Tests with pharinograph have shown some changes in the incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening. Mixing time remains constant at low levels of soy flour content. High percentages shows a molecular stickiness in the dough, which makes treatment more difficult. In high concentrations also have a decrease in the bread volume, while measures and humidity increases with increasing the amount of soya flour. Our results confirm that the harmonization of soybean with wheat flour in bakery products increases the amount of protein, which increases the content of iron, calcium, zinc and components with high biological value.

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