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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #146275
Title: SENSORY ANALYSIS OF WHOLE WHEAT/SOY FLOUR BREADS

Author
item Shogren, Randal
item Mohamed, Abdellatif
item Carriere, Craig

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/4/2003
Publication Date: 8/1/2003
Citation: Shogren, R.L., Mohamed, A., Carriere, C.J. 2003. Sensory analysis of whole wheat/soy flour breads. Journal of Food Science and Technology. 68:6.

Interpretive Summary: Hunger remains a serious problem both worldwide and in the U.S. Soybeans have the potential to fill part of this need as they are inexpensive, produced in abundance in the U.S., and are rich sources of protein, fiber and heart-healthy compounds. One of the biggest impediments to consumer acceptance of soy-based foods is the undesirable "beany" taste of soy. In this work, whole wheat breads containing up to 30-40% soy flour while having very little beany flavor were prepared. Addition of a highly active yeast, ascorbic acid and sugar were the most important factors in reducing beany taste. These results are important to the poor and hungry in the U.S. as they show that a loaf of soy/wheat bread having good flavor and the recommended daily allowance of protein, calories and nutrients can be made for less than $.50. The baking industry and the American public in general could also benefit from the increased consumption of disease-fighting compounds in an appealing soy enriched bread.

Technical Abstract: The effects of dough formulation on wheat/soy bread taste and texture were studied in order to design a low cost, high protein bread which could help reduce hunger in the U.S. and abroad. Breads contained 0-40% defatted soy flour, 30-100% whole wheat flour and 0-30% white wheat flour and were prepared simply by mechanical mixing followed by a single proof (rise) step. A high quality yeast was the most important factor in reducing the beany taste of the bread followed in lesser importance by addition of ascorbic acid and sugar. Beany or bitter flavor ratings for the yeast leavened breads were not significantly different from the control whole wheat bread. Loaf volume increased and crumb firmness decreased on addition of white flour, sodium stearoyl lactylate and sodium citrate. These studies suggest that an appealing, nutritious bread containing up to 30-40% soy flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.