effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread
The aim of the study was to incorporate and determine the effect of combining flaxseed meal (15%) and soya flour (5% and 10%) and monitoring the effect of the two ingredients on product quality in yeast bread while at the same time to evaluate the effect of soya flour in preventing the development o...
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| Veröffentlicht in: | International journal of food science & technology 2006-12, Vol.41 (s2), p.95-101 |
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| container_title | International journal of food science & technology |
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| creator | Conforti, Frank D Davis, Sarah F |
| description | The aim of the study was to incorporate and determine the effect of combining flaxseed meal (15%) and soya flour (5% and 10%) and monitoring the effect of the two ingredients on product quality in yeast bread while at the same time to evaluate the effect of soya flour in preventing the development of lipid rancidity in the stored soya/flax bread. Bread volume decreased (P < 0.05) with increased addition of grains (flax and soya flour). Firming (P < 0.05) of the crumb was observed with increased percentage of soya flour. There were no significant differences (P > 0.05) in moisture in the flax and soya/flax breads. Darker crusts (P < 0.05) were developed in the control and soya/flax breads, while a darker (P < 0.05) crumb was found in flax and soya/flax breads. A 10% substitution level of soya flour did not have a significant effect on inhibiting lipid rancidity, but a lower peroxide value was produced in the bread. A 10% level of soya flour substitution also produced bread with lower quality sensory scores. |
| doi_str_mv | 10.1111/j.1365-2621.2006.01410.x |
| format | Article |
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Bread volume decreased (P < 0.05) with increased addition of grains (flax and soya flour). Firming (P < 0.05) of the crumb was observed with increased percentage of soya flour. There were no significant differences (P > 0.05) in moisture in the flax and soya/flax breads. Darker crusts (P < 0.05) were developed in the control and soya/flax breads, while a darker (P < 0.05) crumb was found in flax and soya/flax breads. A 10% substitution level of soya flour did not have a significant effect on inhibiting lipid rancidity, but a lower peroxide value was produced in the bread. 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Bread volume decreased (P < 0.05) with increased addition of grains (flax and soya flour). Firming (P < 0.05) of the crumb was observed with increased percentage of soya flour. There were no significant differences (P > 0.05) in moisture in the flax and soya/flax breads. Darker crusts (P < 0.05) were developed in the control and soya/flax breads, while a darker (P < 0.05) crumb was found in flax and soya/flax breads. A 10% substitution level of soya flour did not have a significant effect on inhibiting lipid rancidity, but a lower peroxide value was produced in the bread. A 10% level of soya flour substitution also produced bread with lower quality sensory scores.</description><subject>Antioxidant</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>color</subject><subject>firmness</subject><subject>flaxseed</subject><subject>food acceptability</subject><subject>food composition</subject><subject>Food industries</subject><subject>food quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>incorporation rate</subject><subject>ingredients</subject><subject>linseed meal</subject><subject>lipid peroxidation</subject><subject>peroxide value</subject><subject>rancidity</subject><subject>sensory properties</subject><subject>soy flour</subject><subject>soya</subject><subject>texture</subject><subject>volume</subject><subject>water content</subject><subject>wheat flour</subject><subject>yeast bread</subject><subject>yeast breads</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqNkE9vEzEQxVcIJELbz4AvcNvgP2t7fUFCFQmtqvYQqqpcrIk9Rhs2u8HeqMm3x8tG5Uh98Wjm997YrygIo3OWz6fNnAklS644m3NK1ZyyKs8Or4rZ8-B1MaNG0lJWXLwt3qW0oZRyoatZ8YghoBtIH0jqj0BC2-8jgc7nCg4J0RNIBMgO4tBASyLuWnC4xW4goY9kHRH8SdV05IiQhql5XrwJ0Ca8ON1nxf3i6_fLb-XN3fLq8stN6SpV01JxYBQd-Bp14IZ6Qysh18xrEF6ZNTrNjDC-9hkyHitdU89q6YMPTGsuzoqPk-8u9r_3mAa7bZLDtoUO-32y3BiuTVX_F2Smlkxyk8F6Al3sU4oY7C42W4hHy6gdQ7cbO2Zrx2ztGLr9G7o9ZOmH0w5IDtoQoXNN-qev8w9VpTL3eeKemhaPL_a3V9eL1Vhmg3IyaNKAh2cDiL-s0kJL-3C7tIuH1TX7sWS2yvz7iQ_QW_gZ86PuV5wyQfM-mfMRfwBPyK1G</recordid><startdate>200612</startdate><enddate>200612</enddate><creator>Conforti, Frank D</creator><creator>Davis, Sarah F</creator><general>Oxford, UK : Blackwell Publishing Ltd</general><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>200612</creationdate><title>effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread</title><author>Conforti, Frank D ; Davis, Sarah F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4680-62a10ecad8e7f290d90435b1d7a3d69bec71939d8deca9de4780d185dfdf17723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Antioxidant</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>color</topic><topic>firmness</topic><topic>flaxseed</topic><topic>food acceptability</topic><topic>food composition</topic><topic>Food industries</topic><topic>food quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>incorporation rate</topic><topic>ingredients</topic><topic>linseed meal</topic><topic>lipid peroxidation</topic><topic>peroxide value</topic><topic>rancidity</topic><topic>sensory properties</topic><topic>soy flour</topic><topic>soya</topic><topic>texture</topic><topic>volume</topic><topic>water content</topic><topic>wheat flour</topic><topic>yeast bread</topic><topic>yeast breads</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Conforti, Frank D</creatorcontrib><creatorcontrib>Davis, Sarah F</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Conforti, Frank D</au><au>Davis, Sarah F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread</atitle><jtitle>International journal of food science & technology</jtitle><date>2006-12</date><risdate>2006</risdate><volume>41</volume><issue>s2</issue><spage>95</spage><epage>101</epage><pages>95-101</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>The aim of the study was to incorporate and determine the effect of combining flaxseed meal (15%) and soya flour (5% and 10%) and monitoring the effect of the two ingredients on product quality in yeast bread while at the same time to evaluate the effect of soya flour in preventing the development of lipid rancidity in the stored soya/flax bread. Bread volume decreased (P < 0.05) with increased addition of grains (flax and soya flour). Firming (P < 0.05) of the crumb was observed with increased percentage of soya flour. There were no significant differences (P > 0.05) in moisture in the flax and soya/flax breads. Darker crusts (P < 0.05) were developed in the control and soya/flax breads, while a darker (P < 0.05) crumb was found in flax and soya/flax breads. A 10% substitution level of soya flour did not have a significant effect on inhibiting lipid rancidity, but a lower peroxide value was produced in the bread. A 10% level of soya flour substitution also produced bread with lower quality sensory scores.</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2006.01410.x</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2006-12, Vol.41 (s2), p.95-101 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Antioxidant Biological and medical sciences Cereal and baking product industries color firmness flaxseed food acceptability food composition Food industries food quality Fundamental and applied biological sciences. Psychology incorporation rate ingredients linseed meal lipid peroxidation peroxide value rancidity sensory properties soy flour soya texture volume water content wheat flour yeast bread yeast breads |
| title | effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread |
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