Adding soy ingredients to baked products influences textural and sensorial properties. The changes in physical properties of bread modified with soy flour during 7-d storage at ambient temperature were investigated using thermoanalytical techniques (differential scanning calorimetry and dynamic mechanical analysis). An increase in loaf density, moisture content, and FW content, and a decrease in amylopectin recrystallization were observed with increased addition of soy flour. Addition of soy shifted the main thermal transition (0 °C, mainly due to ice melting) to slightly lower temperatures (both in differential scanning calorimetry and dynamic mechanical analysis analysis) and decreased its temperature range (increased homogeneity). These observations suggest a role for soy in modulating bread staling.
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses
Vittadini, E.;
2003-01-01
Abstract
Adding soy ingredients to baked products influences textural and sensorial properties. The changes in physical properties of bread modified with soy flour during 7-d storage at ambient temperature were investigated using thermoanalytical techniques (differential scanning calorimetry and dynamic mechanical analysis). An increase in loaf density, moisture content, and FW content, and a decrease in amylopectin recrystallization were observed with increased addition of soy flour. Addition of soy shifted the main thermal transition (0 °C, mainly due to ice melting) to slightly lower temperatures (both in differential scanning calorimetry and dynamic mechanical analysis analysis) and decreased its temperature range (increased homogeneity). These observations suggest a role for soy in modulating bread staling.File | Dimensione | Formato | |
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Vittadini E 2003 Changes in the Physicochemical Properties.pdf
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