Optimisation of wheat-sprouted soybean flour bread using response surface methodology
The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg super(-1) to 3.25 mg kg super(-1). The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, i...
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Veröffentlicht in: | African journal of biotechnology 2009-11, Vol.8 (22), p.6364-6373 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg super(-1) to 3.25 mg kg super(-1). The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour beyond 10% adversely affected these qualities. The loaf with 4% yeast and 5% sprouted soybean was significantly rated better in taste and general acceptability than the control. Significant differences existed (p < 0.05) in the proximate composition between the wheat-sprouted loaves and their respective controls. The addition of the 5% sprouted soybean resulted in a significant increase in protein, fibre and ash content of white bread. The quadratic polynomial regression model was adequate and acceptable at 0.05% for predicting the specific loaf volume and apparent yield stress. Response surface was saddle shaped for specific loaf volume where a maximum or minimum response is found at various combinations of the independent variables, corresponding to the optimal yeast (2.15%) and sprouted soybean flour (11.8%). Apparent yield stress value of 120 kN/m super(2) can be obtained from baking with yeast (2.4%) and sprouted soybean flour (10.6%). |
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ISSN: | 1684-5315 1684-5315 |
DOI: | 10.5897/AJB09.707 |