Baking & Snack - September 2006 - 109

ᮣ Functional soy flour, low-fat soy grits
and soynuts combine to create crisp
biscotti. A 65-g serving delivers a "good
source" of protein and fiber for enhanced energy and satiety.
Kerry Ingredients

aroma and texture profile and with significant cost savings. In addition, soy
flour is used in cake donut formulations at 1 to 3% to increase the moisture
of the finished donut and decrease the
fat retained after frying. Addition of soy
flour increases the ability of the finished
product to hold the added water in the
formulation, thus contributing to the
overall donut quality and increasing
the yield from a fixed amount of dry
ingredients. When soy flour is used in
this type of formulation, the fat up-take
during frying is reduced. Inclusion of
approximately 2% on a dry basis of 70
PDI soy flour can decrease the final content of fat after frying from 21 to 19%.
Savings to the donut manufacturer arise
from the lower cost of the fat repulsion
ingredient and from the reduced loss of
fat from the fryer. The ultimate winner
is the consumer who enjoys a donut
that is less greasy in appearance and
somewhat lower in calories.
Cost reduction can also be achieved
through soy's tremendous ability to
absorb water and control moisture migration, thus lengthening shelf life and
improving batch yield. "For example, a
1% (flour weight basis) addition of soy
flour will increase finished moisture
levels by 0.3 to 0.5%; therefore, yield
goes up," explained Ms. Stark.
Ms. Schulz added, "Isolates have not
been used as much but are now being
looked at to add more protein to several products." With higher protein
concentration and less carbohydrates,
isolates have fewer off flavors and can
be used in sensitive products such as
white breads. However, soy isolates can
be difficult in leavened dough environments, so blends of soy isolates and soy
flour are more commonly used to give
better functionality. Isolates have also
been used as ingredients for frostings
to speed drying because of their hygroscopic power. This has helped some
companies that are trying to meet the
criteria for the health claim by adding
soy protein wherever they can, according to Ms. Schulz. However, justifying

114 / BAKING & SNACK / September 2006

the increased cost remains a challenge.
Soy flours are also used for formulation of protein bars. Supro 313/Supro
320 isolated soy proteins from The
Solae Co., St. Louis, MO, are specifically designed to extend the shelf life
of nutrition bars, prevent bar hardening and target specific bar textures.
Jean Heggie, Solae's marketing director for North America, said in a recent
interview with Baking & Snack that
this group of ingredients offers precise
ratios to achieve textures across the
board, from very chewy to more cookie-like. The range of new applications
make protein bars more appealing to
the consumer in general.

SNACKING AWAY
"People want to feel better about snacking," stated Ms. Stark. This opens a
brand new market for different soy
products and applications. Recently,
Cargill developed a prototype pretzel
that contains enough soy protein and
nonsoy fiber to make a "good source"
claim for protein in a snack product.
Kerry Ingredients recently introduced Nutriant's all-natural dryroasted soynuts. The soybean flavor is
removed during processing, resulting
in a bland yet roasted flavor. These
products are available plain, salted
or with tropical coatings. Ms. Grieske
stated that "unique new technology
enables Kerry to infuse flavor into and
throughout the soynut." Soynuts have
a positive impact on cost, nutrition panels and "healthy indulgent" marketing
positions. They are less costly than tree

nuts and eliminate nut issues such as
shells, allergens and mycotoxins. These
products can be used as a nut replacement or as a nut extender and can be
infused with allergen-free nut flavors.
In addition, soynuts are significantly
lower in calories with less than half the
fat of typical nuts.
According to Ms. Schulz, addition of
texturized soy flour adds a "crunch"
to different products such as granola,
protein bars and other snack products.
ProSante textured soy flour crisps are
a complete source of protein with the
economy of a textured vegetable protein. The crisps are prepared by processing soy flour through an extruder
to give an expanded, porous structure.
Textured soy flour has a protein content of 54% (with a fat content of 1% or
less) and is available in different shapes
(flakes, mince and chunks).
Cargill developed two prototype
health bars that contain more than 30%
textured soy flour by weight. These bars
meet FDA's health claim for foods containing soy protein. In addition to being healthy, these snack bars are a tasty,
portable and convenient way to consume soy protein. In addition, Cargill
has developed soy snacks for hard-core
chocoholics. These products are unlikely
to qualify for a health claim but contain
substantial amounts of soy protein at
3.1 g per 40-g serving in the cranberry
crunch soy chocolate variety and 2.6 g
protein per 40-g serving in the moist,
chewy filling of a chocolate covered almond candy style. Healthful and delicious, who could ask for more?
Ⅲ

Baking & Snack - September 2006

Table of Contents for the Digital Edition of Baking & Snack - September 2006