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Standardization of Bread Preparation from Soy Flour

A. F. M. Tariqul Islam
Scientific Officer
Post harvest Technology Division, BARI, Joydebpur, Gazipur

M. G. F. Chowdhury
Scientific Officer
Post harvest Technology Division, BARI, Joydebpur, Gazipur

M. N. Islam
Professor
Department of Food Technology & Rural Industries, BAU, Mymensingh

M. S. Islam
Assistant Engineer, Department of Agriculture Extension, ChapaiNowabgonj, Bangladesh
Assistant Engineer, Department of Agriculture Extension, ChapaiNowabgonj, Bangladesh

Abstract/ Executive Summary:

The study was carried out in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh during 2005. Breads were prepared from wheat flour incorporating 0%, 5%, 10%, 15% and 20% soy flour in the basic formulation. The baking properties of bread such as loaf volume, weight, specific volume and moisture content were evaluated. The loaves were also analyzed for their composition. It was observed that the bread volume decreased with increasing level of soy flour and the bread weight and moisture content significantly increased with the increasing level of soy flour. The crumb and crust colour of bread were improved by incorporating 10% soy flour in bread formulation. The protein content and other nutrients of bread were increased by addition of soy flour. The analysis of bread containing 10% soy flour showed moisture 34.90%, protein 10.75%, fat 2.91%, ash 1.58%, crude fibre 0.61%, sugar 1.59% and total carbohydrate 45.59% respectively. Sensory attributes were evaluated through a taste-testing panel. The response of the taste panelist was statistically analyzed. The colour, flavour, and overall acceptability of bread containing 10% soy flour give the highest average score value but the texture gives the lowest score value.

Keywords: Baking properties, bread formulation, soy flour

Location: Laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2005

End Date: 00-00-2005

Program Area: Food Safety and Security

Commodity: Bread

Objectives:

To utilize the soybean for the preparation of bread incorporating various proportion of soy flour.
To evaluate their baking quality.

Methodology:

The study was carried out in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Raw materials: Commercially available wheat flour (Maida) was procured from local market but good quality of soybean was procured from local market and then thoroughly washed in water. Now it was boiled at 100^oC for 10 minutes adding 0.5% sodium-bicarbonate in order to peel. The peeled soybean was dried at 65^oC for 8 minutes in a cabinet drier. The dried soybean was ground in flour mill into soy flour and then packed in a high-density polyethylene bags for storage. Wheat flour was added with soy flour and breads were prepared as per following treatments using the recipe describe below: Treatments: T₀ = Wheat flour with 0% soy flour (Control), T₁ = Wheat flour with 5% soy flour, T₂ = Wheat flour with 10% soy flour, T₃ = Wheat flour with 15% soy flour, T₄ = Wheat flour with 20% soy flour. The same amount of i) Sugar, ii) Salt, iii) Fat (dalda), iv) Yeast (active dry yeast) and v) Bread improver (Mixture of potassium bromate 0.3g, ascorbic acid 0.5g, calcium sulphate 7.5g, ammonium chloride 5 g and malt flour 36.7g). Procedure for preparation of bread: Two hundred parts blended flour with 8 parts sugar, 4 parts salt, 8 parts fat (dalda), 4 parts yeast (active dry yeast) were weighed separately and liquid ingredients 1 part bread improver and required amount of water (125-130 ml) were measured by pipette and conical flask. The methods of Kent were followed in the bread making procedures. At first the yeast was dehydrated in warm (40^oC) water (8 ml water/gm of yeast) to ferment for 10 minutes. Sugar and salt were dissolved in remaining calculated quantity of water. All the ingredients were mixed in a mixer machine for about 10 minutes to make control bread and breads from soy flour. The prepared dough was set a side for 2 hrs while fermentation proceeded. The dough was covered with moistened cloth to prevent moisture loss. After 2 hrs dough were "Knocked back" i.e. manipulated to push out the gas that had been involved in order to even out the temperature and give more thorough mixing. After "Knock back" the dough were again rested for about 1 hr. Then the dough divided into loaf size portion (i.e. 200 g) and these were roughly shaped. The dough pieces were rested at about 27^oC for 10-15 minutes (1st proof) and molded into final shape during which the dough were mechanically worked to tighten it so that the gas and water distributed better, retained and placed in pre greased baking pans. The dough was rested again in the baking pan for the final proofs of 60 minutes at 370^oC were then baked in the oven at a temperature of 230^oC for 40 min. The loaves were allowed to cool for a minimum of 2 hrs at 24^oC before evaluation. The percent of moisture in the samples were estimated by the standard procedure. The percent of protein (N X 5.7) present in the samples were determined by Microkjeldhal method. The percent of ash, crude fibre and total sugar present in the samples were determined by standard procedure. The percent of carbohydrate was determined. Evaluation of physical characteristics of bread: Bread volume was initially used as important parameters of bread quality. The bread volume was determined by seed displacement method. The volume was measured by subtracting the volume of mustard seed required to fill the empty container from the measured volume of Rapeseed required to fill a given container that held the bread for which volume was being determined. The weight and specific volume of baked bread were also measured. Sensory evaluation of bread: Bread prepared from wheat flour with different levels of soy flour were evaluated by a taste-testing panel judges comprising of teachers, scientific officers, students and employees of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh as per the method. The panelists (15) were asked to assign a 9-point hedonic scale for colour, flavour, texture and overall acceptability. The highest score is 9 ‘like extremely’ and ‘dislike extremely’ is the lowest score of 1. The data were analyzed for ANOVA in completely randomized design (CRD) under computerized statistical methods of M-stat and least significant difference (LSD) was used to compare the means.

Source of Information: Int. J. Sustain. Crop Prod. 2(6):15-20, 2007

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the study, it is observed that wheat flour could be substituted for soy flour in the formulation of soy flour breads up to 10% level to achieve bread with acceptable quality attributes. The second highest overall acceptability score achieved by bread with 10% soy flour is expected since it secured the highest score of three quality attributes and the lowest score for one quality attribute. It was also evaluated that the flavour, texture and overall acceptability of bread containing 10% soy flour were more acceptable than other breads incorporated with soy flour.

Knowledge Management: Journal