A tastier soy-based bread
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.
The discovery was made as part of an ongoing effort to develop new, value-added uses for corn, soybeans, wheat and other crops. Chemist Randy Shrogan figured out how to formulate the soy flour to enrich protein content in bread at the same time as minimizing its beany taste.
Preparing dough formulations containing five different ratios of defatted soy flour, whole and white-wheat flour, different amounts of ascorbic acid, sugar, salt, milk, water and vegetable shortening were added to the doughs. After baking the bread, researchers at the ARS analyzed taste and texture, observing that the yeast, extra sugar and ascorbic acid significantly reduced the soy's beany aftertaste.
Results found that the three ingredients used also produced loaves containing 30-40 per cent soy flour with 112-127 grams of protein, compared to 65 grams for all-wheat bread.
Trained panelists at Kansas State University's Sensory Analysis Center who evaluated the new formulations found them to be acceptably comparable to all-wheat bread, reports the ARS. Although the soy-based loaves are slightly more dense, the texture is claimed to be no more different than multi-grain and other specialty breads.
Besides grocery store shelves, the soy/wheat bread could prove especially welcome at local food assistance programs. Costing about 50 cents a loaf, the bread is claimed to meet recommended daily values of protein, fat and carbohydrates.
The results, recently published in the Journal of Food Science and Technology, also show that the bread is high in total dietary fiber and heart-healthy compounds such as isoflavones.
