Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Monica MARIN, Georgeta DINIȚĂ, Elena POGURSCHI, Carmen Georgeta NICOLAE, Daniela IANIȚCHI
The use of soy flour in bakery products improves the handling of the dough, the bread core is lighter in color and softer. In these conditions, the research carried out aimed to test the possibility of replacing a part of the wheat flour with enzymatically active soybean meal, associated with ascorbic acid (0.005% of the amount of flour) and sodium stearoyl- 2-lactate (0.4%), as stabilizer and emulsifier. During the experimental period, 4 recipes were made for bread making, respectively a control sample and 3 experimental samples, in which different quantities of enzymatically active soybean meal (5%, 10%, 15%) were introduced. There was an improvement in the hydration capacity of the dough, in proportion to the amount of the added soy flour. As a result, it can stated that soybean meal increases the absorption capacity of the water and increases the durability of bread freshness.
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