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Cereal Chem 37:19 - 29.  |  VIEW ARTICLE

Soy Flour as a White Bread Ingredient. I. Preparation of Raw and Heat-Treated Soy Flours, and Their Effects on Dough and Bread

J. M. Pollock and W. F. Geddes. Copyright 1960 by the American Association of Cereal Chemists, Inc. 

An experimental soy flour, obtained by hammer-milling decorticated soybeans and defatting with cool petroleum ether, proved similar in nitrogen dispersibility and other analytical characteristics to a commercial defatted flour prepared under mild conditions. Controlled heat-treatments (1 hour, 7.9% moisture) at 75 C. or below had no appreciable effect on nitrogen dispersibility; treatment at 100 C. or above substantially reduced nitrogen dispersibility and materially darkened soy flour color. Inclusion of raw soy flour in farinograph doughs at levels of 1-5% imparted to normal and rest-period curves the characteristics of a stronger flour, the effect increasing with the soy flour level. Soy flour heated 1 hour at 100 C. showed this property to a lesser degree. In baking tests employing 1 mg. potassium bromate per 100 g. of flour, 1% raw soy flour somewhat improved the bread, but higher levels decreased loaf volume; heated soy flours were still more injurious, in proportion to their degree of heat-treatment. Heat-treatment raised the water absorption of the soy flours in doughs.

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