Abstract
The increasing interest in functional and healthy food products has promoted the use of germinated soybean flour in the manufacture of foods for human consumption. Considering the beneficial effects of soy and its germination, farinograph and extensograph were used to study the effect of adding defatted flour of germinated (32 °C, 72 h) or non-germinated soybean—at different dry protein ratios (0, 0.5, 1.0, 1.5%)—to wheat flour on: water absorption (WA), maximum consistency time (MCT), dough stability (S), maximum resistance to extension (R max), and dough extensibility (L). Baking tests (straight-dough procedure) were also performed to evaluate the effect of this addition on bread characteristics: loaf volume, texture (firmness, compression force, resilience), color (L*, a*, b*), crumb–grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Addition of both kinds of soybean flours increased the values of farinographic parameters (WA, MCT, S), although they did not have significant effects (p > 0.05) on extensographic properties (R max, L). Loaf volume and crumb color were improved as soy flour addition was increased, whereas crust color was not affected (p > 0.05). Texture analysis showed that the addition of soy flour produced breads similar or better than the control, whereas the addition of GSF produced a coarser crumb grain. No detectable differences were found among samples during the sensorial analysis. Germinated soybean flour was better to improve dough breadmaking properties.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Adams, C. A., Broman, T. H., Norby, S. W., & Rinne, R. W. (1981). Occurrence of multiple forms of alpha amylase and absence of starch phosphorylase in soya beans seeds. Annals of Botany, 48(6), 895–903.
Aguilera, J. M. (2001). Tamaño y forma de las partículas. In J. D. Alvarado & J. M. Aguilera (Eds.), Métodos para medir propiedades físicas en industrias de alimentos (pp. 29–48). Zaragoza, Spain: Editorial Acribia.
American Association of Cereal Chemists. (2000). Approved methods of the AACC. USA.
Aykroyd, W. R., & Doughty, J. (1964). Las leguminosas en la nutrición humana. Colección FAO: Alimentación y nutrición No 12 (p. 45). Italia.
Bau, H. M., Villaume, C., Nicolas, J. P., & Méjean, L. (1997). Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soya bean (Glycine max) seeds. Journal of the Science of Food and Agriculture, 73(1)1–9.
Bau, H. M., Villaume, C., & Mejean, L. (2000). Effects of soybean (Glycine max) germination on biologically active components, nutritional values of seeds and biological characteristics in rats. Nahrung, 44(1), 2–6.
Bruning, J. L., & Kintz, B. L. (1977). Computational handbook of statistics. IL, USA: Scott, Foresman and Company.
Calderón-Domínguez, G., Neyra-Guevara, M., Farrera-Rebollo, R., Arana-Errasquín, R., & Mora-Escobedo, R. (2003). Structural and farinographic changes during mixing of a yeast sweet dough. Nahrung, 47(5), 312–319.
Calderón-Domínguez, G., Farrera-Rebollo, R., Arana-Errasquín, R., & Mora-Escobedo, R. (2005). The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology. International Journal of Food Science and Technology, 40(2), 157–164.
Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H., & Tananaki, C. (2002). Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry, 77, 219–227.
Friedman, M., & Brandon, D. L. (2001). Nutritional and Health Benefits of Soy Proteins. Journal of Agriculture and Food Chemistry, 49(3), 1069–1086.
Gómez, E., & López, V. (2002). Standardization of a germination chamber and study of chemical composition of soy sprouts. BS thesis, Escuela Nacional de Ciencias, Biológicas, México: Instituto Politécnico Nacional.
Gonzales-Barrón, U., & Butler, F. (2006). A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis. Journal of Food Engineering, 74(2), 268–278.
Güemez-Vera, N., Arciniega-Ruiz Esparza, O., & Dávila-Ortiz, G. (2004). Structural analysis of the Lupinus mutabilis, its flour, concentrate, and isolate as well as their behaviour when mixed with flour. LWT-Food Science and Technology, 37(3), 283–290.
Hegazy, N. A., & Faheid, M. N. (1990). Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flour. Die Nahrung, 9, 835–841.
Indrani, D., Savithri, G. D., & Venkateswara-Roa, G. (1997). Effect of defatted soy flour on the quality of buns. Journal of Food Science and Technology, 34(5), 440–442.
Labat, E., Rouau, X., & Morel, M. H. (2002). Effect of flour water extractable pentosans on molecular association in gluten during mixing. Lebensmittel-Wissenschaft und Technology, 355, 185–189.
Maforimbo, E., Nguyen, M., & Skurray, G. R. (2006). The effect l-ascorbic acid on the rheological properties of soy-wheat dough: A comparison of raw and physically modified soy flours. Journal of Food Engineering, 72, 339–345.
Oloyo, R. A. (2004). Chemical and nutritional quality changes in germinating seeds of Cajanus cajan L. Food Chemistry, 85(4), 497–502.
Pedrero, D., & Pangborn, R. M. (1989). Evaluación sensorial de los alimentos. Métodos Analíticos. Alhambra Mexicana: S.A. de C.V. Mex.
Ribotta, P. D., Arnulphi, S. A., León, A. E., & Añón, M. C. (2005). Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. Journal of the Science of Food and Agriculture, 85, 1889–1896.
Sathe, S. K., Deshpande, S. S., Reddy, N. R., Goll, D. E., & Salunkhe, D. K. (1983). Effect of germination on protein, raffinose oligosaccharides and antinutritional factors in the great northern bean (Phaseolus vulgaris L). Journal of Food Science, 48(6), l796–l800.
Stauffer, C. E. (1990). Functional additives for bakery foods. NY, USA: The AVI Publishing Company (Van Nostrand Reinhold).
Steinke, F. H. (1991). Nutritional value of soybean protein foods. In F. H. Steinke, D. H. Waggle & M. N. Volgarev (Eds.), New protein foods on human health: Nutrition, prevention and therapy (pp. 59–66). Florida, USA: CRC.
Wang, M., van Vliet, T., & Hamer, R. J. (2004a). Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network. Journal of Cereal Science, 39, 341–349.
Wang, M., van Vliet, T., & Hamer, R. J. (2004b). How gluten properties are affected by pentosans. Journal of Cereal Science, 39, 395–402.
Acknowledgment
This research was financed by project 20060453 from the Instituto Politécnico Nacional (IPN, Mexico). Miss F. Lozano-Bautista and Mr. E.C. López-Guel wish to thank IPN for a PIFI study grant.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Rosales-Juárez, M., González-Mendoza, B., López-Guel, E.C. et al. Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour. Food Bioprocess Technol 1, 152–160 (2008). https://doi.org/10.1007/s11947-007-0004-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-007-0004-3