Journal
FOOD SCIENCE & NUTRITION
Volume 10, Issue 12, Pages 4345-4359Publisher
WILEY
DOI: 10.1002/fsn3.3027
Keywords
extrusion; pan bread; particle size; physicochemical properties; soybean hull
Categories
Funding
- Ferdowsi University of Mashhad
Ask authors/readers for more resources
The addition of soybean hulls of different particle sizes affects the water absorption of the dough, the physicochemical properties, sensory properties, and shelf-life of high-fiber molded bread. Larger particle sizes improve dough stability, internal texture, and overall acceptability of the bread.
The effect of adding different fractions of extruded and non-extruded soybean hull to wheat flour at 20% and 30% and two-particle size levels (smaller and larger than 150 mu m) was studied on the physicochemical, sensorial properties, and the shelf-life of high-fiber molded bread. Increasing the amount of all different fractions of the soybean hull raised the water absorption of the dough. It also increased the ash and crude fiber contents, bread crust lightness, redness and yellowness, bread crumb hardness as well as the cells number per unit area of the crumb. Moreover, it reduced the moisture content, specific volume, porosity, and overall acceptability of the pan bread. The treatments containing the fractions with larger particle sizes of the soybean hull had higher dough stability time, bread-specific volume, porosity, and lightness, as well as lower crumb hardness and moisture content, and crust redness and yellowness than the corresponding ones with finer particle sizes. The samples prepared with the extruded fractions with smaller particle sizes showed lower moisture content, hardness, porosity, and specific volume. After studying the bread staling, moisture content and overall acceptance of the samples decreased. In addition, the enthalpy in differential scanning calorimetry (DSC) and the signal intensity in x-ray diffraction (XRD) increased during storage. In many cases, the bread with the large-sized extruded fractions of soybean hull at the substitution level of 20% was the most suitable product in most of the variables studied.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available