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Albanian j. agric. sci. ISSN: 2218-2020, (2012), Nr. 4/Vol. 11© Agricultural University of Tirana
Abstract
Adding of chronic diseases has increased the interest of researchers in the production of food products with
biological balanced value. The purpose of this study is to increase the nutritional value of bread produced with
soybean flour mixture, and the determination of the optimal level of harmonization with flour produced in our
country and from import. The ability to produce an acceptable and appropriate bread rely on interactions
between starch and gluten, and other ingredients. In this study, it shows the chemical-technological effect of
soybean mixtures in reports 7%, 12%, 16% and 22%. Tests with pharinograph have shown some changes in the
incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening.
Mixing time remains constant at low levels of soy flour content. High percentages show a molecular stickiness
in the dough, which makes treatment more difficult. In high concentrations also have a decrease in the bread
volume, while measures and humidity increases with increasing the amount of soya flour. Our results confirm
that the harmonization of soybean with wheat flour in bakery products increases the amount of protein, which
increases the content of iron, calcium, zinc and components with high biological value.
Key words: soy protein, bakery products, food quality, physico-chemical parameters.
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Sana et al
• 8 bread samples with 7% soybean flour and quality and cost [10]. Flour produced according to the
food additives; harmonizations determined, were treated with soybean
• 8 bread samples with 12% soybean flour and flour as follows:
food additives; 1. T0 = wheat flour with 0% soybean flour;
• 8 bread samples with 16% soybean flour and 2. T1 = wheat flour with 7% soybean flour;
food additives; 3. T2 = wheat flour with 12% soybean flour;
• 8 bread samples with 22% soybean flour and 4. T3 = wheat flour with 17% soybean flour;
food additives. 5. T4 = wheat flour with 22% soybean flour.
Analyses used are performed according to the By data in Table 2 show that the highest moisture
AACC method (2000), where includes the following content it has the wheat flour without mixing (12.6%)
parameters: humidity (Method No. 44-15 A), ash and the lowest it has the flour by a mixture (22%),
(method No. 08-01), fat in bran (Method No. 30-10), while proteins have a high growth that reach from
proteins in bran (method No. 46-10), and bran fibers 14.6% to 22.2%; likewise has a growing of sediment
(method No. 32-10) [4, 13]. and water absorption because soybean flour has a high
percentage of protein [1Error! Reference source not
3. Results and analysis found.].
Farinograph Studies: Farinographic parameters
3. 1Quality indicators of wheats for study (Table 3) such as water absorption, advent time,
Reference bread is prepared by mixing with dough development time, dough stability time, and
wheat flour 35% Henry, 30% Erna, and 35% Agimi mixing tolerance index were studied under the
(Table 1). The table 1 shows that harmonization of influence of different doses of soybean flour and
wheats has been made to obtain flours that meet the additives used (graphics 1, 2, 3, 4 and 5).
Table 1: Content quality of wheat for study
Wheat qualities
Cultivar of Hectoliter
Wheat Protein F.N Amylase Gluten W Index
Weight Humidity (%) Sedimentation
(%) (sek) AU (%) (P/L) (%)
(kg/HL)
Henry 78.4 11.1 11.8 347 600 23 200 97.5 3033
Erna 78.2 11.67 14 406 400 29.7 300 94.5 3638
Agimi 76 13.7 13.8 531 700 28 210 95.5 3446
Table 2: Qualitative data of flours that are mixed with soy flour
Treatment Humidity (%) Proteins (%) Humidity Ash Water Hardness
(%) Absorption
T0 = wheat flour with 0% soybean flour 12.6 14.6 106 0.64 63.6 49
(±0.162) (±0.37) (±1.35) (±0.02) (±0.32) (±0.748)
T1 = wheat flour with 7% soybean flour 12.1 17 119 0.76 65.4 50
(±0.50) (±0.77) (±1.16) (±0.02) (±0.36) (±0.80)
T2 = wheat flour with 12% soybean flour 11.9 18.7 129 0.83 66.4 51
(±0.50) (±0.33) (±1.07) (±0.01) (±0.411) (±0.829)
T3 = wheat flour with 17% soybean flour 11.7 20 136 0.89 67.3 52
(±0.713) (±1.41) (±0.732) (±0.01) (±0.649) (±1.98)
T4 = wheat flour with 22% soybean 11.5 22.2 147 0.97 68.6 53
flour. (±0.465) (±0.75) (±0.66) (±0.08) (±0.549) (±0.75)
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Influence of soy flour in baked products
The Farinographic parameter of water absorption increased 6.5 (± 0.16) min when the mixture reached
does increase proportionally with increasing about 17%. At level 12% (compared with mixing 7%)
concentrations of soybean flour food additives used; there is a deterioration in data of farinographic values,
maximum water absorption is 72.5% in T4 (22 % soy such as water absorption, dough development etc.,
flour) followed by 70.0 % in T3 (17 % soy flour), while at mixing 16 - 22% soy flour have a
while the minimum value for the parameter is deterioration of organoleptic indicators also [14,3].
calculated based control, e.g. 64.5 % [14]. By the analysis of physical-chemical parameters
Time of dough advent at all treatments increases it is estimated total volume of bread, specific volume,
with the amount of soy flour when it reaches over weight, moisture content and other parameters, which
17% soy flour. In harmonization with 12% soy flour had changed with increasing concentration of soybean
dough advent time resulted in 1.6 (± 0.05) min; it flour [Error! Reference source not found.].
Figure. 2 - Flour containing (a) 7% soy flour and (b) 12% soy flour
Where: water absorption: 65.5%; development time: 1.6%; where: water absorption: 68%; development time: 1.4%;
Stability: 6.3%; softness: 96 PE; maximum: 507 PE. Stability: 8.0%; softness: 82 PE; maximum: 509 PE.
Figure 3: - Flour containing (a) 16% soy flour and (b) 22% soy flour
Where: water absorption: 70%; development time: 6.5%; where: water absorption: 72.5%; development time: 6.2%;
Stability: 9.9%; softness: 103 PE; maximum: 530 PE. Stability: 9.9%; softness: 83 PE; maximum: 544 PE.
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Sana et al
Table 4: Presentation of final product
Figure 4: View from bread produced with soy flour , - 7% - 12% - 16% - 22%.
258
Influence of soy flour in baked products
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