TY - JOUR
T1 - Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality
AU - López-Guel, Emigdio C.
AU - Lozano-Bautista, Flora
AU - Mora-Escobedo, Rosalva
AU - Farrera-Rebollo, Reynold R.
AU - Chanona-Pérez, Jorge
AU - Gutiérrez-López, Gustavo F.
AU - Calderón-Domínguez, Georgina
N1 - Funding Information:
This research was financed by projects 20060453, 20070335 from the Instituto Politécnico Nacional (IPN, Mexico) and 52391 from Consejo Nacional de Ciencia y Tecnología (CONACYT-México). Miss F. Lozano-Bautista and Mr. E.C. López-Guel wish to thank IPN for a PIFI study grant. E.C.López-Guel.F..Lozano-Bautista.R..Mora-Escobedo.
PY - 2012/1
Y1 - 2012/1
N2 - Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein fraction just slightly affects bread quality, since no significant changes (P>0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small quantities.
AB - Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein fraction just slightly affects bread quality, since no significant changes (P>0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small quantities.
KW - 7S protein fraction
KW - Bread
KW - Dough rheological properties
KW - Germinated soybean
UR - http://www.scopus.com/inward/record.url?scp=84856226678&partnerID=8YFLogxK
U2 - 10.1007/s11947-009-0277-9
DO - 10.1007/s11947-009-0277-9
M3 - Artículo
SN - 1935-5130
VL - 5
SP - 226
EP - 234
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 1
ER -