44F-15 |
Protein-Protein Interactions Between Wheat Gluten and Texturized Soy Flour in Baked Bread: A Model System |
K. J. RYAN1, C. L. Homco-Ryan, J. M. Jensen, K. L. Robbins, C. Prestat, and M. S. Brewer. (1) Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 905 S. Goodwin Ave., 399 Bevier Hall, Urbana, IL 61801 Developing new uses for soy-based foods is crucial for industry success of this ingredient. Bread improvement characteristics conferred with the use of non-solvent extracted soy flour may prove economical. To develop a model system to examine the effect of texturized soy flours on gluten development in bread. Wheat bread was formulated to contain 0%, 2%, 6%, or 12% Non-Solvent Extracted Textured Soy Flour (NSETSF) and Solvent Extracted Textured Soy Flour (SETSF) with and without the addition of a sucrose ester. Protein interaction in the bread dough was determined using SDS-PAGE techniques. Sulfhydryl content was assayed spectrophotographically using 7-chloro-4-nitrobenzo-2-oxa-4, 3-diazole as a reactive substrate. Finished breads with all levels of textured soy flour replacement were served to a 9-member trained panel. The panel evaluated grassy aroma, grain-like aroma, sweetness, aftertaste, cohesiveness, lightness, moisture absorption, and overall acceptability in each sample using a 15-cm line scale. Samples of the breads containing 12% textured soy flour were evaluated by a 116-member consumer panel. The panel evaluated aroma, texture, aftertaste and overall acceptability. Volume, instrumental color and texture analyses were also conducted on finished breads. NSETSF and SETSF had an increased interaction with gluten protein similar to the addition of a sucrose ester. Breads containing both textured soy flours had proportionally similar sulfhydryl content to the control. SETSF-supplemented dough was considered similar or superior to wheat bread in taste and texture. NSETSF was identified as conferring a more unpleasant aftertaste than SETSF and was consistently rated lower in overall acceptability than SETSF. Volume and crust color were similar between both breads. Results indicate that both NSETSF and SETSF confer a “sucrose ester”-like effect on supplemented wheat breads in terms of volume, texture and protein interaction. Levels of textured soy flour at 12% appear practical in the production of protein enhanced wheat breads.
Session 44F, Product Development
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