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Journal articles on the topic 'Bread. Soy flour. Isoflavones'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Shao, Suqin, Alison M. Duncan, Raymond Yang, Massimo F. Marcone, Istvan Rajcan, and Rong Tsao. "Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread." Journal of Functional Foods 1, no. 1 (January 2009): 119–27. http://dx.doi.org/10.1016/j.jff.2008.09.013.

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2

Haque, Mohammad Mozibul, Md Altaf Hossain, A. F. M. Irfan Uddin Zim, Md Abdul Aziz, and Md Ahasanul Hoque. "Quality Analysis of Soy Bread and Its Effects on Glycemic Index." Current Research in Nutrition and Food Science Journal 8, no. 1 (April 10, 2020): 79–87. http://dx.doi.org/10.12944/crnfsj.8.1.07.

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Low glycemic index foods have been associated with several health benefits. Similarly, soy-based food products have an increasing demand in the market due to its high nutritional value. The study was conducted to produce high-quality protein-enriched bread with low glycemic index (GI) value. The fortification of bread was done with soy flour in our study. The proximate analysis, sensory evaluation and the GI value of the bread sample were determined.The crude protein, crude fiber, fat and ash content of the bread progressively increased with the addition of soy flour where 20% soy bread having the highest values as 14.5%, 0.7%, 5% and 2.1%, respectively and control bread having lowest values as 9.2%, 0.2%, 1.8%, and 1.7%, respectively. The sensory evaluation of bread showed no significant differences in crust, shape, internal texture, appearance and general acceptance where the aroma and the taste of bread samples were significantly different from the control bread. Taste of bread had a low score of 5.81 at 20% soy substitution bread and highly differed with control bread (p<0.01). The GI values were significantly lowered by 15% (p<0.05) and 20% (p<0.01) soy sample bread. The average GI value of Control, 10%, 15% and 20% soy substitution bread were 60.4, 49.98, 44.37 and 39.19 respectively. Glycemic Index decreased from 18% to 35% with the incorporation of soy flour (10% to 20%) in the bread sample. The soy flour treated breads were found nutritionally superior compared to soy untreated food.

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3

Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (September 21, 2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.

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4

Dhingra, Shfali, and Sudesh Jood. "Physico-Chemical and Nutritional Properties of Cereal-Pulse Blends for Bread Making." Nutrition and Health 16, no. 3 (July 2002): 183–94. http://dx.doi.org/10.1177/026010600201600304.

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Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour, 10% full fat soy flour, 10% defatted soy flour, 15% full fat soy flour + barley flour and 15% defatted soy flour + barley flour to wheat flour not only increased the total protein, glutelin (protein fraction), total lysine, dietary fibre and β-glucan contents of cereal-pulse blends for bread making, but could also produce a product of acceptable quality.

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5

Vilmane, Laila, and Evita Straumite. "The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production." Proceedings of the Latvia University of Agriculture 31, no. 1 (July 29, 2014): 1–11. http://dx.doi.org/10.2478/plua-2014-0001.

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Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).

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6

Dhingra, Shfali, and Sudesh Jood. "Effect of Supplementation on Physicochemical, Sensory and Nutritional Characteristics of Bread." Nutrition and Health 16, no. 4 (October 2002): 313–29. http://dx.doi.org/10.1177/026010600201600405.

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Supplementation of wheat flour with soy flour (full fat and defatted) at 5, 10, 15 and 20% levels was carried out to test the effect on physico-chemical, sensory, nutritional evaluation and shelf life of breads. Adding 10% of soy flour (full fat and defatted) produced breads with good baking and organoleptic characteristics. However, at 15 and 20% levels they were less acceptable. The better breads were further investigated for various nutritional parameters and shelf life. Full fat and defatted soy flour (10%) supplemented bread exhibited 13.66 and 13.81% protein, and 3.02 and 3.05 g/100 g protein total lysine contents as compared to control (wheat) bread (11.47% protein and 2.36 g/100 g protein total lysine). Other nutrients are also increased in supplemented breads as compared to wheat bread. However, for storage, defatted soy supplemented bread exhibited better shelf life than the full fat version.

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7

Collison, Mark W. "Determination of Total Soy Isoflavones in Dietary Supplements, Supplement Ingredients, and Soy Foods by High-Performance Liquid Chromatography with Ultraviolet Detection: Collaborative Study." Journal of AOAC INTERNATIONAL 91, no. 3 (May 1, 2008): 489–500. http://dx.doi.org/10.1093/jaoac/91.3.489.

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Abstract An interlaboratory study was conducted to evaluate a method for determining total soy isoflavones in dietary supplements, dietary supplement ingredients, and soy foods. Isoflavones were extracted using aqueous acetonitrile containing a small amount of dimethylsulfoxide (DMSO) and all 12 of the naturally occuring isoflavones in soy were determined by high-performance liquid chromatography (HPLC) with UV detection using apigenin as an internal standard. Fifteen samples (6 pairs of blind duplicates plus 3 additional samples) of soy isoflavone ingredients, soy isoflavone dietary supplements, soy flour, and soy protein products were successfully analyzed by 13 collaborating laboratories in 6 countries. For repeatability, the relative standard deviations (RSDr) ranged from 1.07 for samples containing over 400 mg/g total isoflavones to 3.31 for samples containing 0.87 mg/g total isoflavones, and for reproducibility the RSDR values ranged from 2.29 for samples containing over 400 mg/g total isoflavones to 9.36 for samples containing 0.87 mg/g total isoflavones. HorRat values ranged from 1.00 to 1.62 for all samples containing at least 0.8 mg/g total isoflavones. One sample, containing very low total isoflavones (<0.05 mg/g), gave RSDR values of 175 and a HorRat value of 17.6. This sample was deemed to be below the usable range of the method. The method provides accurate and precise results for analysis of soy isoflavones in dietary supplements and soy foods.

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8

Salari Moghaddam, Asma, Mohammad Hassan Entezari, Bijan Iraj, Gholamreza Askari, Elham Sharifi Zahabi, and Mohammad Reza Maracy. "The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial." International Journal of Endocrinology 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/240760.

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Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy bean flour enriched bread was consumed each day instead of the same amount of their usual bread or other cereal products. After a 4-week wash-out period, participants were crossed over for another 6 weeks. Mean (±SD) age of study participants was 45.7 ± 3.8 years. The results of our study showed no significant effects of soy bean flour enriched bread on anthropometric indices and blood pressure among diabetic patients. Despite the slight reduction in BMI, waist circumference, and percent of body fat, there were no significant differences in changes of these values between two groups. No significant changes in waist to hip ratio and blood pressure were seen.

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9

Erben, Melina, and Carlos A. Osella. "Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate." Food Science and Technology International 23, no. 5 (March 26, 2017): 457–68. http://dx.doi.org/10.1177/1082013217701583.

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The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

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10

Genovese, Maria Inés, Jorge Davila, and Franco M. Lajolo. "Isoflavones in processed soybean products from Ecuador." Brazilian Archives of Biology and Technology 49, no. 5 (September 2006): 853–59. http://dx.doi.org/10.1590/s1516-89132006000600020.

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Soy products produced in Ecuador, with a local developed and cultivated soybean variety (INIAP 306), were analysed for isoflavone content and profile. The products presented high total isoflavone contents, varying from 53 to 106 mg/100 g (wet basis, expressed as aglycones), the lowest content being for okara and the highest for the low fat soybean flour obtained by extrusion cooking of the seeds at the field moisture. Soy nuts showed the same content of isoflavones than the seeds, but with lower amounts of malonylglycosides and higher of the deesterified beta-glycosides. The malonylglycosides were the predominant form of the isoflavones in the flours, and the beta-glycosides in soymilk and textured soy protein. Genistein derivatives were the compounds present in the highest proportions in all the products analysed.

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11

Liu, Zhao-min, Suzanne C. Ho, Yu-ming Chen, and Jean Woo. "A Six-Month Randomized Controlled Trial of Whole Soy and Isoflavones Daidzein on Body Composition in Equol-Producing Postmenopausal Women with Prehypertension." Journal of Obesity 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/359763.

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Objectives. This paper reported the effects of commonly used whole soy foods (soy flour) and purified daidzein (one of the major isoflavones and the precursor of equol) on changes in anthropometric measurements and body composition in a 6-month double-blind, randomized, placebo-controlled trial among prehypertensive postmenopausal women who are also equol producers.Methods. 270 eligible women were randomized to either one of the three treatments: 40 g soy flour (whole soy group), 40 g low-fat milk powder + 63 mg daidzein (daidzein group), or 40 g low-fat milk powder (placebo group) daily each for 6 months. Anthropometric indicators and body composition were measured before and after intervention.Results. 253 subjects completed the study with good compliance. Urinary isoflavones levels suggested good compliance of subjects with supplementation. Whole soy and purified daidzein had no significant effect on body weight, body mass index (BMI), waist and hip circumferences, waist to hip ratio (WHR), body fat percentage, fat mass, and free fat mass. Conclusion. Six-month consumption of whole soy and purified daidzein at provided dosage had no improvement on body weight and composition compared with isocaloric milk placebo among prehypertensive equol-producing postmenopausal women. This trial is registered with ClinicalTrials.govNCT01270737.

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12

Padhi, Emily M. T., Aileen Hawke, Ronghua Liu, Honghui Zhu, Alison M. Duncan, Rong Tsao, and D. Dan Ramdath. "Tracking isoflavones in whole soy flour, soy muffins and the plasma of hypercholesterolaemic adults." Journal of Functional Foods 24 (June 2016): 420–28. http://dx.doi.org/10.1016/j.jff.2016.04.027.

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13

Sanchez, H. D., C. A. Osella, and M. A. de la Torre. "Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk." Food Science and Technology International 10, no. 1 (February 2004): 5–9. http://dx.doi.org/10.1177/1082013204042067.

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The percentages of soy flour (X1) and dry milk (X2) were varied for the production of gluten-free bread to optimize batter softness (Y1), specific volume (Y2), crumb grain score (Y3), bread score (Y4) and bread protein content (Y5). A central composite design was used and second-order models for Y1 were employed to generate response surfaces. When bread protein content was decreased from 10 to 3%, specific volume increased from 3.2 to 4.6 cm3/g and bread score increased too. Nevertheless, the highest crumb grain score was obtained at 7.3% of bread protein content. The results demonstrated that a gluten-free bread can be prepared by adding 7.5% soy flour and 7.8% dry milk to a previously developed formulation, increasing its protein content from 1 to 7.3% and modifying in a small degree, its sensory quality.

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14

Kikuta, Shingo. "The Cytotoxic Effect of Genistein, a Soybean Isoflavone, against Cultured Tribolium Cells." Insects 11, no. 4 (April 12, 2020): 241. http://dx.doi.org/10.3390/insects11040241.

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The red flour beetle Tribolium castaneum is a known pest of various grains and stored-products such as wheat flours; however, T. castaneum feeds on and infests soybean and soy products. For more than 60 years, soy flour has been suggested to be unstable food for Tribolium spp. because it causes larval development failure. However, it remains unknown whether soy flour affects adult beetles. The objective of the present study was to examine the effects of soy flour and its related isoflavones against T. castaneum using an artificial dietary intake assay. Beetles were fed gypsum (a non-digestible compound) mixed with either water (control) or soy flour. Significantly fewer beetles survived after being fed the soy flour treatment. Although the soy isoflavone genistein, a defensive agent and secondary metabolite, decreased the T. castaneum adult survival, it required a long time to have a lethal effect. Therefore, the cytotoxic effects of soy flour, i.e., the rapid biological responses following isoflavone addition, were also examined using a cultured cell line derived from T. castaneum. Both genistin and genistein significantly affected the survival of the cultured cells, although genistein had a stronger lethal effect. This study demonstrated the toxicity of genistein found in soybean against T. castaneum cultured cells within 24 h period. Genistein may be used as an oral toxin biopesticide against T. castaneum.

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C, Anitha, and Vasantha Esther Rani. "FORMULATION OF SELECTED SOY PRODUCTS FOR WOMEN’S HEALTH." Journal of Experimental Biology and Agricultural Sciences 9, Spl-1- GCSGD_2020 (March 25, 2021): S161—S168. http://dx.doi.org/10.18006/2021.9(spl-1-gcsgd_2020).s161.s168.

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Soybean differs from other cereals and legumes by containing the highest amount of complete protein. Tofu, soy milk, soy meat are nonfermented products of soybean. Soy contains chemical compounds are unique because of its high concentration of isoflavones, a type of plant estrogen. Women entering the menopausal stage are recommended to consume soya bean because this plant estrogen would benefit them. The study aims to inculcate the consumption of soy products through standardized recipes. The popular soy milk product is Tofu. It is prepared by curdling fresh hot soy milk with a coagulant. On milling, soybean yielded a nutritious product called Soy flour, which is available in two types namely full-fat soy flour (FFSF) and defatted soy flour (DFSF). When the soybean oil is extracted, the by-product called Soy Chunks is produced. In current study, soy products namely Tofu, Defatted Soy Flour, and Soy Chunks were used to standardize few recipes by incorporating them in commonly consumed recipes or using them wholly. Further, for this, Tofu with pasta and sandwich, Chunks in kurma and nuggets, DFSF with besan omelette, and cakes were incorporated and standardized. Along with this, organoleptic evaluations were carried out for the developed products and were standardized. The nutritive values for DFSF and storage stability of standardized cakes were also carried out.

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16

Walsh, Kelly R., Yu Chu Zhang, Yael Vodovotz, Steven J. Schwartz, and Mark L. Failla. "Stability and Bioaccessibility of Isoflavones from Soy Bread during In Vitro Digestion." Journal of Agricultural and Food Chemistry 51, no. 16 (July 2003): 4603–9. http://dx.doi.org/10.1021/jf0342627.

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17

Teleky, Bernadette-Emőke, Adrian Gheorghe Martău, Floricuța Ranga, Felicia Chețan, and Dan C. Vodnar. "Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour." Biomolecules 10, no. 5 (May 18, 2020): 778. http://dx.doi.org/10.3390/biom10050778.

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Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two Lactobacillus (Lb.) strains, Lb. plantarum ATCC 8014 and Lb. casei ATCC 393, to metabolize different white wheat flour and soybeans flour combinations to compare their efficiency, together with/without Saccharomyces cerevisiae on sourdough fermentation. For this purpose, the viability, pH, organic acids, and secondary metabolites production were investigated, together with the dynamic rheological properties of the sourdough. During sourdough fermentation, LAB presented higher growth, and the pH decreased significantly from above pH 6 at 0 h to values under 4 at 24 h for each experiment. Co-cultures of LAB and yeast produced a higher quantity of lactic acid than single cultures, especially in sourdough enriched with soy-flour. In general, sourdoughs displayed a stable, elastic-like behavior, and the incorporation of soy-flour conferred higher elasticity in comparison with sourdoughs without soy-flour. The higher elasticity of sourdoughs enriched with soy-flour can be attributed to the fact that through frozen storage, soy proteins have better water holding capacity. In conclusion, sourdough supplemented with 10% soy-flour had better rheological properties, increased lactic, acetic, and citric acid production.

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18

Shin, Doo-Jee, Wook Kim, and Yookyung Kim. "Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour." Food Chemistry 141, no. 1 (November 2013): 517–23. http://dx.doi.org/10.1016/j.foodchem.2013.03.005.

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19

Abdella, Asmaa, Ashraf F. El-Baz, Ibrahim A. Ibrahim, Emad Eldin Mahrous, and Shang-Tian Yang. "Biotransformation of soy flour isoflavones by Aspergillus niger NRRL 3122 β-glucosidase enzyme." Natural Product Research 32, no. 20 (December 11, 2017): 2382–91. http://dx.doi.org/10.1080/14786419.2017.1413569.

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20

Degenhardt, Andreas, and Peter Winterhalter. "Isolation and purification of isoflavones from soy flour by high-speed countercurrent chromatography." European Food Research and Technology 213, no. 4-5 (October 2001): 277–80. http://dx.doi.org/10.1007/s002170100386.

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21

Liu, Zhao-min, Bailing Chen, Shuyi Li, Guoyi Li, Di Zhang, Suzanne C. Ho, Yu-ming Chen, Jing Ma, Huang Qi, and Wen-hua Ling. "Effect of whole soy and isoflavones daidzein on bone turnover and inflammatory markers: a 6-month double-blind, randomized controlled trial in Chinese postmenopausal women who are equol producers." Therapeutic Advances in Endocrinology and Metabolism 11 (January 2020): 204201882092055. http://dx.doi.org/10.1177/2042018820920555.

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Background: Human studies have demonstrated the beneficial effects of soy or isoflavones on bone metabolism. However, conflicting data remain. Equol is the intestinal metabolite of the isoflavone daidzein. The health benefits of soy are more pronounced in equol producers than those not producing equol. This 6-month randomized controlled trial aimed to examine the effect of whole soy (soy flour) and purified daidzein on bone turnover markers (BTMs) in Chinese postmenopausal women who are equol producers. Methods: A total of 270 eligible women were randomized to either one of the three isocaloric supplements as follows: 40 g soy flour (whole soy group), 40 g low-fat milk powder + 63 mg daidzein (daidzein group), or 40 g low-fat milk powder (placebo group) given as a solid beverage daily for 6 months. The following fasting venous samples were collected at the baseline and end of the trial to analyze BTMs: serum cross-linked C-telopeptides of type I collagen, bone-specific alkaline phosphatase, osteocalcin, procollagen type I N-terminal propeptide, and 25(OH)D3. Inflammation-related biomarkers, such as serum interleukin-6, tumor necrosis factor-alpha, C-reactive protein, transferrin, and homocysteine, were also tested to explore potential mechanisms. Results: A total of 253 subjects validly completed the study protocol. Urinary isoflavones suggested a good compliance to the treatments. Intention-to-treat and per-protocol analyses indicated no significant difference in the 6-month or percentage changes in the parameters of bone metabolism and inflammatory markers among the three treatment groups. Conclusions: Whole soy and purified daidzein at provided dosages exhibited no significant effect on the bone metabolism and inflammation levels among Chinese equol-producing postmenopausal women. Trial registration: ClinicalTrials.gov identifier NCT01270737.

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최영심. "The Effect of Emulsifier on the Characteristics of Defatted Soy Flour Bread." Culinary Science & Hospitality Research 14, no. 4 (December 2008): 385–97. http://dx.doi.org/10.20878/cshr.2008.14.4.030.

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최영심. "The Effect of Emulsifier on the Characteristics of Defatted Soy Flour Bread." Culinary Science & Hospitality Research 14, no. 4 (December 2008): 385–97. http://dx.doi.org/10.20878/cshr.2008.14.4.030030030.

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24

Deshmukh, Priyadarshani, and Nirmala Yenagi. "Techno-Functional Quality of Little Millet Composite Bread Supplemented with Soy Flour." International Journal of Current Microbiology and Applied Sciences 6, no. 12 (December 10, 2017): 3077–85. http://dx.doi.org/10.20546/ijcmas.2017.612.359.

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25

Chakraborty, Subir K., Saumya Gupta, and Nachiket Kotwaliwale. "Quality characteristics of gluten free bread from barnyard millet–soy flour blends." Journal of Food Science and Technology 53, no. 12 (December 2016): 4308–15. http://dx.doi.org/10.1007/s13197-016-2429-z.

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26

Belc, Nastasia, Denisa Eglantina Duta, Alina Culetu, and Gabriela Daniela Stamatie. "Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread." Applied Sciences 11, no. 1 (January 4, 2021): 436. http://dx.doi.org/10.3390/app11010436.

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Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

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Lee, Seon-Hwa, Min-Ho Seo, and Deok-Kun Oh. "Deglycosylation of Isoflavones in Isoflavone-Rich Soy Germ Flour by Aspergillus oryzae KACC 40247." Journal of Agricultural and Food Chemistry 61, no. 49 (November 22, 2013): 12101–10. http://dx.doi.org/10.1021/jf403130n.

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28

Patrascu, Livia, Iuliana Banu, Ina Vasilean, and Iuliana Aprodu. "Effects of Germination and Fermentation on the Functionality of Whole Soy Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 73, no. 2 (November 28, 2016): 126. http://dx.doi.org/10.15835/buasvmcn-asb:12150.

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Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

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Zhang, Yu Chu, Jae Hwan Lee, Yael Vodovotz, and Steven J. Schwartz. "Changes in Distribution of Isoflavones and β-Glucosidase Activity During Soy Bread Proofing and Baking." Cereal Chemistry Journal 81, no. 6 (November 2004): 741–45. http://dx.doi.org/10.1094/cchem.2004.81.6.741.

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Vaňha, J., A. Hinková, M. Sluková, and F. Kvasnička. "Detection of plant raw materials in meat products by HPLC." Czech Journal of Food Sciences 27, No. 4 (September 9, 2009): 234–39. http://dx.doi.org/10.17221/205/2008-cjfs.

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The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones, phytic acid, galactooligosaccharides). For the purpose of detection, substances commonly used in food processing industries were taken into account such as soy flour, wheat flour, soy isolate, HAM 60 preparation. The values gained by measuring the given markers were subsequently converted to reflect the amount of the plant based substance added. Out of 18 products commonly available in shops, only 7 filfilled the legal criteria.

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Teotônio, Daniela de Oliveira, Bárbara Alana Fonseca da Costa, Paula Thamara Goecking Gomes, Mariana Pereira Santos, Erick Flávio Guimarães Amaral, Maria Teresa Pedrosa Silva Clerici, Maria Gabriela Vernaza Leoro, and Marcio Schmiele. "Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality." Research, Society and Development 10, no. 3 (March 21, 2021): e44510313556. http://dx.doi.org/10.33448/rsd-v10i3.13556.

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People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - flour basis) because the ice crystals formed during the freezing step can cause damage to yeast. The use of cryoprotectants in the dough is an alternative for preserving yeast during freezing and cold chain maintenance. This study aimed to evaluate the behavior of fructo-oligosaccharide, hydrolyzed soy protein, and yeast extract as a cryoprotectant in the gluten-free frozen dough and the evaluation of bread quality. Through the Response Surface Methodology, using a Simplex-Centroid Mixture Design, the cryoprotectants were evaluated up to a concentration of 5 % (flour basis) with freezing of the dough for 7 days at -18 °C. The results showed that with the use of cryoprotectants, there was an increase in volume increase of the doughs, in the specific volume of the bread, and the softness of the crumb. The use of 69 % fructo-oligosaccharide and 31 % hydrolyzed soy protein, without the yeast extract, was considered as the optimal formulation for the tested cryoprotectants, with a probability of 79.60 % of success obtained by the desirability function. These levels promoted a better biopreservation of yeast fermentation power and resulting in an improved crumb softness and specific volume at 46 and 40 %, respectively, compared to the standard sample.

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Ahmed, Imen Bel Hadj, Ahmed Hannachi, and Claudia Monika Haros. "Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling." Foods 9, no. 4 (April 7, 2020): 446. http://dx.doi.org/10.3390/foods9040446.

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The objectives of the present investigation are to study the interaction and optimize the blend composition of flour of grinded Chia seeds, combined to Soy lecithin, a bread making improver, in a way to enhance the nutritional/functional value of bread without impairing its technological quality and to delay its staling rate. Nine formulations were prepared following a Central Composite Design. Technological attributes were evaluated both for fresh and stored bread. In the Response Surface Methodology (RSM) a desirability function identified the optimum doses of chia and lecithin incorporation to obtain the highest specific volume and the lowest crumb firmness. Compared to the control, samples with chia and lecithin significantly increased the nutritional value of bread. An innovative and interesting synergy was found in lecithin/chia combination to enhance the specific volume, to reduce the initial crumb firmness and to delay bread staling by retarding crumb firmness and reducing its water loss during storage. Using the RSM, the optimum blend containing (4.04%-Chia/1%-Lecithin) showed fresh bread with maximum specific volume and minimum crumb firmness. Whereas, bread combining the optimum blend (3.43%-Chia/1%-Lecithin) and stored for two days at room temperature showed the minimum crumb firmness.

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Ryan, K. J., C. L. Homco-Ryan, J. Jenson, K. L. Robbins, C. Prestat, and M. S. Brewer. "Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread." Journal of Food Science 67, no. 6 (August 2002): 2385–90. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09558.x.

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34

Taghdir, Maryam, Seyed Mohammad Mazloomi, Naser Honar, Mojtaba Sepandi, Mahkameh Ashourpour, and Musa Salehi. "Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread." Food Science & Nutrition 5, no. 3 (August 1, 2016): 439–45. http://dx.doi.org/10.1002/fsn3.411.

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35

Zhou, Jianmin, Junfei Liu, and Xiaozhi Tang. "Effects of whey and soy protein addition on bread rheological property of wheat flour." Journal of Texture Studies 49, no. 1 (May 25, 2017): 38–46. http://dx.doi.org/10.1111/jtxs.12275.

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Teleky, Bernadette-Emőke, Gheorghe Adrian Martău, and Dan Cristian Vodnar. "Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation." Foods 9, no. 12 (December 18, 2020): 1894. http://dx.doi.org/10.3390/foods9121894.

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In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.

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POURFARZAD, AMIR, MOHAMMAD HOSSEIN HADDAD KHODAPARAST, MEHDI KARIMI, SEYED ALI MORTAZAVI, MEHDI GHIAFEH DAVOODI, ABDOLLAH HEMATIAN SOURKI, and SEYED HOSSEIN RAZAVIZADEGAN JAHROMI. "EFFECT OF POLYOLS ON SHELF-LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR." Journal of Food Process Engineering 34, no. 5 (November 18, 2009): 1435–48. http://dx.doi.org/10.1111/j.1745-4530.2009.00541.x.

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38

Mashayekh, Morteza, Mohammad Reza Mahmoodi, and Mohammad Hasan Entezari. "Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread." International Journal of Food Science & Technology 43, no. 9 (September 2008): 1693–98. http://dx.doi.org/10.1111/j.1365-2621.2008.01755.x.

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39

Issa khan, Muhammad, Faqir Muhammad Anjum, Shahzad Hussain, and Muhammad Tayyab Tariq. "Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)." Nutrition & Food Science 35, no. 3 (June 2005): 163–68. http://dx.doi.org/10.1108/00346650510594912.

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40

Du, Zhenya, Fusheng Chen, Kunlun Liu, Shaojuan Lai, Lifen Zhang, Guanhao Bu, Xueli Gao, and Shaobo Liu. "Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread." Journal of Chemistry 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/3691523.

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Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increasedSbut the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5. As regards color, the total colorΔEdecreased except for the WF+IVD1 (56.22); its positive and negative trends ofL⁎andb⁎were invariant with the SPI or ESPIs mixture, whereasa⁎showed a positive trend. The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1. Therefore, SPI treated by extrusion may significantly improve the quality of CSB.

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41

Giaretta, Debora, Vanderlei Aparecido de Lima, Carla Adriana Pizarro Schmidt, and Solange Teresinha Carpes. "Chromatographic characterization of isoflavones in soy flour variety BRS 257, and recognition of their patterns by chemometrics." LWT - Food Science and Technology 64, no. 2 (December 2015): 1209–16. http://dx.doi.org/10.1016/j.lwt.2015.07.044.

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42

Gao, Xue-Li, Fu-Sheng Chen, Li-Fen Zhang, Guan-Hao Bu, and Ming-Tao Fan. "Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread." Journal of Chemistry 2016 (2016): 1–9. http://dx.doi.org/10.1155/2016/5323745.

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To investigate the effect of the soy protein concentrate (CSP) and 7S and 11S soy globulin on wheat dough and steamed bread (SB), mixing properties of the dough were assessed by farinograph and dynamic-mechanical analyzer (DMA). The quality attributes of SB were assessed by texture profile analyzer (TPA), sensory analysis, and scanning electron microscope (SEM). The results showed that CSP, 7S, or 11S (each from 2.0 to 4.0%) significantly decreased gluten content (from 29.4 to 26.0, 36.7 to 31.8, and 31.6 to 30.7%), when those were added to wheat flour. The CSP/wheat dough stability was increased (from 6.5 to 8.4, 6.5 to 8.5, and 6.5 to 8.3 min) and the degree of softening was decreased (from 71.0 to 68.0, 71.0 to 64.0, and 71.0 to 62.0 min), but 7S or 11S had the opposite result. Moreover, the ratio of 7S and 11S has a significant effect on the quality of the dough. The storage modulus and loss modulus of soy/wheat dough decreased in the order of CSP, control, 11S soy globulin, and 7S soy globulin. The hardness, chewiness, and cohesiveness of SB decreased in the order of control, CSP, 11S soy globulin, and 7S soy globulin. Microstructure demonstrated that gluten network was interfered by SPC, 7S, and 11S soy protein, which was in agreement with the texture analysis index. The quality of SB with 3% 11S was the best in texture, microstructure, and sensory. These findings indicate that 11S has the potential to be used as a special soy protein for SB making.

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Shayhova, G. I., I. O. Otajonov, and M. T. Rustamova. "Low-proteinaceous diet for patients with the chronic disease of kidneys." Experimental and Clinical Gastroenterology, no. 12 (December 20, 2019): 135–42. http://dx.doi.org/10.31146/1682-8658-ecg-172-12-135-142.

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The low-protein diet including new bakery products with enrichment of soy flour, mountain spring water “Beshbulok” and local national dishes has been developed for diet therapy in chronic kidney disease. Long-term use (within six months) of low-protein diet with the inclusion of new bread “Boyitilgan”, water “Beshbulok” and national dishes for patients suffering from chronic kidney disease allow us to recommend use of the diet in outpatient and inpatient settings in treatment and prevention of renal failure.

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J. O., Odedeji, Ojo, A., Arogundade, L. A., and Oyeleke, G. O. "Proximate Composition And Consumers Acceptability Of Bread Produced From Blends Of Soy-Cheese And Wheat Flour." IOSR Journal of Environmental Science, Toxicology and Food Technology 8, no. 2 (2014): 41–44. http://dx.doi.org/10.9790/2402-08224144.

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45

Xue, Yemin, Xiangfei Song, and Jinjin Yu. "Overexpression of β-glucosidase from Thermotoga maritima for the production of highly purified aglycone isoflavones from soy flour." World Journal of Microbiology and Biotechnology 25, no. 12 (July 19, 2009): 2165–72. http://dx.doi.org/10.1007/s11274-009-0121-4.

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46

Sabanis, Dimitrios, and Constantina Tzia. "Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars." Food and Bioprocess Technology 2, no. 1 (December 14, 2007): 68–79. http://dx.doi.org/10.1007/s11947-007-0037-7.

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47

Zhao, Chang-Cheng, Ji-Ke Lu, and Kashif Ameer. "Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread." LWT 143 (May 2021): 111166. http://dx.doi.org/10.1016/j.lwt.2021.111166.

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48

Himah, Sofi Aliyatul, Desie Dwi Wisudanti, and Heni Fatmawati. "Effect of Soyflour (Glycine max L.) Hepatoprotector Activity on Liver MDA Level in Male Wistar Rat Induced by Diazinon." Journal of Agromedicine and Medical Sciences 4, no. 1 (February 5, 2018): 1. http://dx.doi.org/10.19184/ams.v4i1.6857.

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Diazinon is metabolized in liver becomes diazoxon, an active metabolite form that can cause free radical raisingthat leads to lipid peroxidation. The result of lipid peroxidation is MDA. Soyflour has higher isoflavones than theother processed food of Glycine max L.This isoflavones donate its electron and hydrogen atom in lipidperoxidation so it can block the lipid peroxidation. The aim of this experiment is to investigate the effect of soyflour on MDA hepar level increase of male wistar rat induced by diazinon. The sample are divided into 5 groupswhich are Kn, K(-) group induced by diazinon 40mg/kgBW, K1, K2, K3 group given with soy flour 10%, 15%, and20% orally, then induced by diazinon 40 mg/kgBW. MDA liver measured on the day 34th with MDA-TBAmethode which has pink colour and measured by spectrofotometer. Average of liver MDA levels is Kn 6,35μg/mL; K(-) 9,23 μg/mL; K1 8,85 μg/mL; K2 7,88 μg/mL; K3 7,04 μg/mL. One way ANOVA and Post hoc LSDshowed significantly different (p<0,05). Pearson correlation showed strong negative correlation. Keywords: Diazinon, Diazoxon, MDA, Soyflour, Glycine max L., antioxidant

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Zhao, Xiaoyan, Zhiyi Wei, Fangling Du, and Junqing Zhu. "Effects of Surfactant and Salt Species in Reverse Micellar Forward Extraction Efficiency of Isoflavones with Enriched Protein from Soy Flour." Applied Biochemistry and Biotechnology 162, no. 7 (May 16, 2010): 2087–97. http://dx.doi.org/10.1007/s12010-010-8984-2.

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Bahmanyar, Fereshte, Seyede Marzieh Hosseini, Leila Mirmoghtadaie, and Saeedeh Shojaee-Aliabadi. "Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation." Meat Science 172 (February 2021): 108305. http://dx.doi.org/10.1016/j.meatsci.2020.108305.

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