Effect of germinated and non germinated soybean flour on quality of Barbari bread

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MILANI J.M.; SEDIGHI N.; MIRZAEI H.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2018 | Volume:10 | Issue:1 Page(s): 73-84

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Title

Effect of germinated and non germinated soybean flour on quality of Barbari bread

Author(s)

MILANI J.M. | SEDIGHI N. | MIRZAEI H. | Issue Writer Certificate

Keywords

Barbari breadQ2

Germinated soyQ1

MicrostructureQ2

FarinographQ2

QualityQ2

Abstract

Background and objectives: Soy has long been a great source of high Quality vegetable proteins rich in lysine, which the most cereals are deficient, is known. The nutritional value of soybean increases by germination because of activation of plant enzymes which results in diminishing anti-nutritional factors and increasing digestibility of proteins and carbohydrates. The aim of this study is increasing the nutritional value of bread while maintaining or even improving its Quality using Germinated soy flour. Materials and methods: In this study, effect of adding germinated and non Germinated soy flour at concentration of % 10 (based on flour weight) on dough properties and Barbari bread Quality was studied. After bread making; moisture content, symmetry index, dough properties such as: water absorption, dough development time, stability time, degree of softening and Quality number were measured by a Farinograph. Results: The results of this study showed that adding germinated and non Germinated soybean flour to bread formulation had no adverse effect on bread Quality properties and even improved some characteristics. The results of moisture content analysis showed that bread crumb including Germinated soy flour had the most moisture content and it was significantly different from bread including non Germinated soy flour and control bread (P<0. 05). According to symmetry index, there was no significant difference between control bread and bread containing non Germinated soy flour (P<0. 05). Bread sample with non-Germinated soy had the highest symmetry index. Moreover, based on Farinograph results, both bread samples containing soy flour were better than control sample except for stability time factor, in which, significant difference was not seen between control bread and Germinated soy bread. By the addition of germinated and non Germinated soy flour to bread formulation, the Microstructure of bread samples improved in comparison with that of control bread. According to sensory evaluation, there was no significant difference among samples except for color value. The bread sample containing Germinated soy was significantly lower than the control bread and bread containing Germinated soy flour based on color value. Conclusion: Totally, according to Quality properties such as moisture content of dough and bread, symmetry index and Microstructure, bread containing Germinated soy was superior to non-Germinated soy. But based on bread color and dough stability, the bread containing nongerminated was found to be better. According to these findings, adding soy flour to the bread formulation can be applied as an inexpensive way to improve the nutritional Quality of the community.

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APA: Copy

MILANI, J.M., SEDIGHI, N., & MIRZAEI, H.. (2018). Effect of germinated and non germinated soybean flour on quality of Barbari bread. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(1 ), 73-84. SID. https://sid.ir/paper/392286/en

Vancouver: Copy

MILANI J.M., SEDIGHI N., MIRZAEI H.. Effect of germinated and non germinated soybean flour on quality of Barbari bread. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2018;10(1 ):73-84. Available from: https://sid.ir/paper/392286/en

IEEE: Copy

J.M. MILANI, N. SEDIGHI, and H. MIRZAEI, “Effect of germinated and non germinated soybean flour on quality of Barbari bread,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 1 , pp. 73–84, 2018, [Online]. Available: https://sid.ir/paper/392286/en

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