EFFECT OF ADDING DEFATTED SOY FLOUR ON THE CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BREAD | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 11, Volume 74, Issue 2, June 1996, Page 409-418 PDF (2.48 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1996.427745 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| SAEB A. HAFEZ | ||||
| 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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