Milling Journal - Q3 2008 - (Page 38)

Soy Flour in Baked Products Little soybean packs lots of punch Soy flour is gaining popularity among bakers as consumers request products containing health benefits found in soy such as a reduced risk of some cancers and heart disease. and glycitin. While wheat remains the Northern In more than 80 human triking of the bakery, the use of U.S. Wheat als over the past 30 years, resoy in baked products has insearchers have determined that creased significantly during soy helps reduce the risk of the past decade. some cancers and heart disease, The soybean is a little packlowers cholesterol, reduces age with lots of punch. Soy menopausal symptoms, and preprotein is the only complete vents osteoporosis. Soybeans plant protein that is equivalent also have a low glycemic index, to animal protein. Soy foods which aids in control of diabecontain all the essential amino tes and weight gain. acids needed for human Sally Backman In 1999, the U.S. Food and growth and health, and they are Drug Administration (FDA) readily digestible. In addition, issued the health claim that soy flour is uniquely rich in consuming 25 grams of soy protein per isoflavones, primarily genistein, daidzein, day, as part of a diet that is low in saturated fat and cholesterol, may reduce the risk of heart disease. Using Soy Flour in Baking “Up to 6% to 7% of wheat flour in baked products can be replaced with soy flour without adding any gluten,” says Mehmet Tulbek, technical director at Northern Crops Institute (NCI), Fargo, ND. “If you want to add more than 7% soy flour without changing the bread structure, you’ll need to add gluten in order to retain the bread quality,” he continues. “Basically, there are two functions of soy flour. The first is the rheological function that increases water absorption in the baking systems. Greater product yields through better moisture retention and reduced bake loss increase profitability,” says Tulbek. “Secondly, by using soy flour, you gain additional protein, fiber, and isoflavones. Wheat flour and other cereal grains are deficient in the essential amino acid lysine, while soy flour contains significant amounts of lysine. By combining soy and wheat flour, you improve the overall nutritional properties of the product,” he explains. Other advantages of using soy in baked products include: whiter bread, improved crust color and texture, and increased shelf life. Due to its high protein content, soy also decreases absorption of fat and increases water absorption in fried wheatbased products. “Wheat starch has a great absorption Response No. 381 38 Third Quarter 2008 MILLING JOURNAL http://www.norvellco.com http://www.norvellco.com

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Milling Journal - Q3 2008 Contents Milling News Far West Rice Generates Own Power New IAOM-KSU Resident Courses Theodore "Ted" Korolchuk: Miller of the Year IAOM News New IGP Wheat/Flour Web Site Wheat Tempering and Surfactants New ADM Milling Center 2008-09 IAOM Officers Controlling Condensation International IAOM Meetings Pest Management/Subramanyam 2008 Wheat Crop Quality Report Product Quality/Gwirtz Buhler 2009 Resident Courses Northern U.S. Wheat/Backman Horizon Milling to Close ON Mill 2nd Quarter Milling Production Chilled Rolls Belting Product Reviews Milling News Enrichments Phil Weisenberger Obituary Material Handling Pneumatic Systems Mixers Roller Mills Roll Corrugation Product Reviews Storage Transportation Equipment Product/Service Directory Ad Index

Milling Journal - Q3 2008

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