Incorporation of soy proteins into the wheat–gluten matrix during dough mixing

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

“…Similar results were reported by Roccia, Ribotta, Pérez, and León (2009) who found that the substitution of wheat protein by soy protein decreased mixture elasticity, indicating dough network weakening. Maforimbo, Skurray, Uthayakumaran, and Wringley (2007) suggested that the weakening of wheat flour dough by soy protein was the result of increased SH concentration.…”

Study on the interactions between soy and semolina proteins during pasta making

“…However, the detected increase was higher with respect to that of DSF-semolina spaghetti. On the basis of Maforimbo et al (2008) results, it can be suggested that protein aggregates present in the NP could be formed by disulphide bonding between soy and semolina proteins. The profile of spaghetti containing 50% of TSF (Fig.…”

The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour

“…The soy flour is without gluten but had even more than 5 times higher protein content than wheat flour (46.7 to 8.6 g/100g). The higher absorption ability could be due to soy protein components, such as globulins, which interacted with gluten protein in the composite dough (Maforimbo et al, 2008). The same effect of soy flour on water absorption value was reported by Ribotta et al, 2005, when heat-treated full-fat flour, enzyme-active defatted flour and soy protein isolates were used for wheat flour substitution in portion from 3 to 12% and enzyme-active full-fat flour in portion from 5 to 12%.…”

“…A portion of 0.3 to 5% of soybean flour portion is usually added (Auerman, 1979), but rational addition for increasing bread protein value is 20-30% of soybean flour. Besides whole soybean flour, different soybean products can also be used: defatted soy flour (Mashayekh et al, 2008), physically modified soy flour (Maforimbo et al, 2008), soy flour and durum wheat flour mixture (Sabanis & Tzia, 2009), commercial soy protein isolate (Roccia et al, 2009), diffrerent kinds of soy protein powder (Qian et al, 2006) and part of soy seeds such as a hulls (Anjum et a., 2006). Based on these investigations results, different bread formulations are defined, and soy is used in portion up to 20%.…”

“…When soy was added to wheat, the soy globulins interact with wheat gluten proteins forming aggregates of high molecular weight. As reduction-reoxidation treatment facilitated the interaction of glutenin subunits and soy proteins (11S subunits), interaction probably occurs through the oxidation of SH groups (Maforimbo, 2008). Investigations of the changes in glutenin macro polymer content, protein composition and free sulfhydryl content showed that active soy flour decreased glutenin macro polymer content due to gluten depolymerization and glutenin macro polymer content increased by inactive soy flour because soy proteins became insoluble and precipitated together.…”