Effect of Flour Type on the Physical and Sensory Characteristics of Tortillas Fortified with Soy

Romanchik-Cerpovicz, J.E.; Braswell, Kaitlyn; Cerpovicz, Paul F.

doi:10.1016/j.jand.2014.06.200

Cited by 1 publication

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“…Biscuits made from a mixture of wheat flour and soybean flour (30:60) showed better nutritional properties and improved color of biscuit made from pure wheat flour [4]. Reference [5] have examined how much of the wheat flour in making tortillas can be replaced with soy flour and proven that replacing 30% of wheat flour with soy flour can be obtained tasty and a good technology product. Reference [1] contains evaluation of gluten-free spaghetti with soy flour from a mixture of rice and soy flour.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Soy Flour on Cookie Quality

Petrović¹,

Pajin²,

Šereš³

et al. 2016

Anal. Tech. Szeged.

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Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price; therefore, it is a widespread snack among people of all generations. Nevertheless, cookies are usually made of wheat flour and most formulations are highly caloric and have a low fiber content. Soy flour is an excellent source of proteins, fibers, vitamins and minerals and it is being considered as a great supplement to wheat flour because it increases nutritive characteristics of the final product. By their digestibility and amino acid content, soy proteins are very similar to proteins derived from animals. They also contain many essential amino acids, which are deficient in most of the cereals. The purpose of this work was to determine the effect of soy flour on quality of cookies. Wheat flour was supplemented with 35% of soy flour (full-fat toasted, low-fat toasted, defatted lightly toasted, toasted and soy protein concentrate). The supplementation of wheat flour with soy flour had affected nutritive value and sensory characteristics of cookies.

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Section: Introductionmentioning

confidence: 99%