Abstract
Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time, dough development time and dough stability increased while mixing tolerance index and degree of softening decreased. Amylogram characteristics gelatinization temperature, peak viscosity, peak temperature and viscosity at 95 °C decreased with extended rate of DSF addition. Pretzels developed with different levels of DSF addition observed decrease in moisture, fat, non reducing sugars and starch where as ash, protein, reducing and total sugars increased compared to control. Calories calculated from proximate composition showed lower values than control due to high protein and low fat soy flour addition. Minerals increased significantly with increased levels of defatted soy flour addition. Organoleptic evaluation revealed that 5% level of soy flour blended pretzels were found best with respect to texture, colour and flavor on the basis of mean acceptability scores. Pretzels recorded shelf life of 90 days in laminated pouches irrespective of the level of DSF addition.
Similar content being viewed by others
References
AACC (2000) Approved laboratory methods. American Association of Cereal Chemists, St. Paul
Adelekun OE, Adejuyitan JA, Olajide JO, Alabi BK (2005) Effect of soybean substitution on some physical compositional and sensory properties of kokoro (a local maize snack). European Food Res Tech 220:79–82
Amarjeet K, Sidhu JS, Bhupinder S (1995) Effect of enzyme active soya flour and Sodium stearoyl-2-lactylate addition on white bread making properties. Chem Microbiol Technol Lebensm 17:105–109
Ammar AS, Salem SA, Badr FH (2011) Rheological properties of wheat flour dough s affected by addition of whey and soy proteins. Pak J Nutr 10:302–306
Fellers DA, Micham DK, Bean MM, Hanamoto MM (1976) Soy fortified wheat flour blends. I. Composition and properties. Cereal Food World 21:75–82
Groff ET, Steinbaecker MA (1995) Baking technology and automation in high volume pretzel production. Cereal Food World 40:524–526
Hoseney RC (1986) Principles of cereal science and technology. American Association of Cereal Chemists, Inc, St. Paul
Khan MI, Anjum FM, Akhtar S (2005) Nutritional improvement of Chapaties using soy hulls. J Res Sci 16:57–63
Klein BP, Perry AK, Adair N (1995) Incorporating soy proteins into baked products for use in clinical studies. J Nutr 125:666S–674S
Lane JH, Eynon L (1923) Determination of reducing sugars by means of Fehling’s solution with methylene blue as internal indicator. J Soc Chem Ind Trans 42:32–36
Larmond E (1977) Laboratory methods for sensory evaluation of food. Canada Department of Agriculture, Ottawa. Publication No. 1637
Madonna MD (1983) Pretzels as low calorie snacks. Cereal Food World 28:297–299
Matz SA (1976) Snack food technology. AVI Publishing Company, Inc., Westport
Naik HR, Sekhon KS, Amarjt K, Baljit S, Rather H (2007) Influence of triticales and wheat classes on pretzel quality. J Food Sci Technol 44:495–499
Ribotta PD, Arnulphi SA, Leon AE, Anon MC (2005) Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. J Sci Food Agric 85:1889–1896
Rackis JJ, Sessa DJ, Honig DH (1979) Flavour problems of vegetable food proteins. J Am Oil Chem Soc 56:262–271
Riaz MN (1999) Healthy baking with soy ingredients. Cereal Foods World 44:136–139
Serna-Saldivar SO, Lopez-Ahumada G, Orteza-Ramirtez R, Dominguez RA (1988) Effect of sodium stearoyl-2-lactylate on the rheological and baking properties of wheat bread fortified with defatted soybean and sesame meal. J Fd Sci 53:211
Sudha ML, Rajeswari G, Rao GV (2011) Influence of defatted soy flour and whey protein concentrate on dough rheological characteristics and quality of instant vermicelli. J Texture Stud 42:72–80
Wilson LA (1999) Current developments in soyfood processing in North America. Proceedings of the World Soybean Research Conference VI, Aug. 4–7, Superior Printing, Champaign, IL, pp 394–402
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Naik, H.R., Sekhon, K.S. Influence of defatted soy flour addition on the quality and stability of pretzel type product. J Food Sci Technol 51, 571–576 (2014). https://doi.org/10.1007/s13197-011-0529-3
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0529-3