EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD

HAFEZ, SAEB A.

doi:10.21608/ejar.1996.427745

EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD

Document Type : Original Article

Author

SAEB A. HAFEZ

Special Food and Nurition Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

10.21608/ejar.1996.427745

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.