Changes on dough rheological characteristics and bread quality as a result of the addition of germinatedand non-germinated soybean flour

The increasing interest in functional and healthy food products has promoted the use of germinated soybean flour in the manufacture of foods for human consumption. Considering the beneficial effects of soy and its germina- tion, farinograph and extensograph were used to study the effect of adding defatted flour of germinated (32 °C, 72 h) or non-germinated soybean-at different dry protein ratios (0, 0.5,1.0, 1.5%)-to wheat flour on: water absorption (WA), maximum consistency time (MCT), dough stability (S), maximum resistance to extension (R _max), and dough extensibility (L). Baking tests (straight-dough procedure) were also performed to evaluate the effect of this addition on bread characteristics: loaf volume, texture (firmness, compression force, resilience), color (L*, a ^*, b ^*), crumb- grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Addition of both kinds of soybean flours increased the values of farinographic parameters (WA, MCT, S), although they did not have significant effects (p>0.05) on extensographic properties (R _max, L). Loaf volume and crumb color were improved as soy flour addition was increased, whereas crust color was not affected (p>0.05). Texture analysis showed that the addition of soy flour produced breads similar or better than the control, whereas the addition of GSF produced a coarser crumb grain. No detectable differences were found among samples during the sensorial analysis. Germinated soybean flour was better to improve dough breadmaking properties.