Appropriate addition of soy protein to bread can improve the nutrition, sensory quality and volume of bread, and improve the flavor and baking quality of bread.
Soy protein added to bread that is widely consumed is an effective means to improve human health. For this reason, the researchers replaced 20% and 12% of wheat flour with soy protein powder and soy protein isolate in the bread production process, and used bread without soy protein powder or soy protein isolate as a reference, and then a well-trained evaluation team Conduct sensory evaluation. The results showed that there was no significant difference in flavor, texture, hardness, etc. between the bread with soy protein powder and the control group, while the bread with soy protein isolate had poorer overall quality, which was mainly manifested in poor texture and chewiness, soy Big fishy smell, high hardness and viscosity, which may be due to the high content of protein, daidzein, genistein and isoflavones in soy protein isolate. Therefore, adding 20% soy protein powder can not only increase the protein content of bread, but also will not affect the overall flavor and texture of bread, which has good application prospects.
Researchers added 6% soy protein powder to bread, and the sensory evaluation score of bread was increased from 40.2 to 52.2, and the absorption of iron, calcium, zinc and other minerals in the body would not have a negative impact, while adding 6% Whey protein can increase the absorption of calcium, but weaken the absorption of iron and zinc. In addition, the addition of whey protein will reduce the titer of lysine in the bread. If soy protein powder is added at the same time, the loss of lazy acid titer can be alleviated. Researchers used steamed and roasted soybean flour as the main raw material to make bread, and studied the physical and chemical properties and sensory properties of soybean bread. The research results show that the pretreatment of soy flour can not only increase the volume of bread, but also relieve the unhealthy beany taste of soy bread. Researchers studied the effects of protein powders made from germinated and non-germinated soybeans on the rheological properties of the dough and the quality of the bread. They believed that the volume and color of the bread with two protein powders (additions of 0.5%, 1.0%, 1.5%) were added. All have been improved, and the color of the crust has not changed much. The evaluation result of the texture of the bread with added soybean protein powder is similar to or better than that of the bread without addition. Finally, through experimental comparison, it is found that the germinated soy protein powder can improve the baking properties of the dough more than the non-germinated soy protein powder. Research by Yang Chunhua et al. found that adding 3% soy 11S globulin to wheat flour can improve the rheological properties of the dough and also improve the strength and elasticity of the bread. The reason is that soy protein is a good baker’s yeast. Therefore, adding an appropriate amount of soy protein products can make the dough ferment vigorously, so as to achieve the purpose of improving the quality of bread.