Soybean has been known for its favourable nutritional composition which is the reason for its addition to various food items. In this research we studied the replacement of white flour with full fat soybean flour and soymeal flour (0 %, 10 %, 30 %, 50 %) on the nutritional composition, textural and sensory properties, digestibility, polyamine content, antioxidants, dietary fiber and volatile compounds of bread. The results show that the addition of soy flours improves the nutritional composition of bread. The addition of the 30 % soy flour raises the protein content by 70 % without reducing the overall protein digestibility. Both types of soy flour contribute to higher fat content, simultaneously improving the omega-3 and omega-6 fatty acid ratio due to increased content of α-linolenic fatty acid. The addition of soy flour results in higher antioxidant potential, which additionally improves after digestion of bread, presumably due to the release of molecules with the antioxidant properties. Incorporation of soy flours also result in higher content of nutritionally desirable polyamines, spermine and spermidine, as well as the higher content of dietary fiber. In addition to better nutritional value, most breads with soy flours retained good textural and sensory properties, while rate of staling was decreased.
Transglutaminase did not improve textural or sensory properties of bread.
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