Effect of lipid extraction process on performance of texturized soy flour added wheat bread

被引：7

作者：

Ryan, KJ ^{[1
]}

Homco-Ryan, CL ^{[1
]}

Jenson, J ^{[1
]}

Robbins, KL ^{[1
]}

Prestat, C ^{[1
]}

Brewer, MS ^{[1
]}

机构：

[1] Univ Illinois, Dept Food Sci & Nutr, Urbana, IL 61801 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 06期

关键词：

soybean; bread; sucrose ester; texturized flour; lipid;

D O I：

10.1111/j.1365-2621.2002.tb09558.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wheat breads were prepared to contain 0%, 2%, 6%, or 12% non-solvent extracted texturized soy flour (NSETSF) or solvent extracted texturized soy flour (SETSF) to evaluate their effects on instrumental and sensory characteristics. To compare the,effects of added dough enhancers versus those contained in lipid-extracted soy flour, a sucrose ester was included in some formulations. Both soy flours produced comparable loaves relative to percent inclusion. Texture analysis and trained sensory panel evaluation indicated that SETSF loaves were softer than NSETSF loaves. The consumer panel found bread with 12% NSETSF similar to the control. Texturized, lipid-extracted soy flours added to wheat breads produced a "sucrose ester"-like property.

引用

页码：2385 / 2390

页数：6