HAFEZ, S. (1996). EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD. Egyptian Journal of Agricultural Research, 74(2), 409-418. doi: 10.21608/ejar.1996.427745
SAEB A. HAFEZ. "EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD". Egyptian Journal of Agricultural Research, 74, 2, 1996, 409-418. doi: 10.21608/ejar.1996.427745
HAFEZ, S. (1996). 'EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD', Egyptian Journal of Agricultural Research, 74(2), pp. 409-418. doi: 10.21608/ejar.1996.427745
HAFEZ, S. EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD. Egyptian Journal of Agricultural Research, 1996; 74(2): 409-418. doi: 10.21608/ejar.1996.427745
EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD
Special Food and Nurition Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
In this study two types of wheat flour extraction72% and 82% extraction flour were used, defatted soy flour was added to wheat att levels 5.10 and 15%. The rheological properties of the two flour indicated that water absorption was lower at 72% extraction flour than 82%. Adding defatted soy flour increased stability and water absorption at 72% and 82%, but weakening, was decreased. Addition of defatted soy flour decreased extensibility and increased resistance to extension. Adding 5% or 10% defatted soy flour to wheat flour improved produced loaves quality and 5% was better, but addition of 1 5% defatted soy flour produced unsatisfactory bread.
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