Influence of soy flour in baked products

Majlinda Sana1, Gafur Xhabiri2, Elton Seferi3 and Abdyl Sinani3

1AlbaniaUniversity of Tirana, Faculty of Pharmacy

2StateUniversity of Tetova, Faculty of Food Technology and Nutrition

3AgricultureUniversity of Tirana, Faculty of Food Biotechnology

Corresponding author email: lidabrahaj@hotmail.com

Abstract

Adding of chronic diseases has increased the interest of researchers in the production of food products with biological balanced value. The purpose of this study is to increase the nutritional value of bread produced with soybean flour mixture, and the determination of the optimal level of harmonization with flour produced in our country and from import. The ability to produce an acceptable and appropriate bread rely on interactions between starch and gluten, and other ingredients. In this study, it shows the chemical-technological effect of soybean mixtures in reports 7%, 12%, 16% and 22%. 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 show 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.

Key words: soy protein, bakery products, food quality, physico-chemical parameters.

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