Soy Ingredients in Baking

Boyacıoğlu, Meltem

doi:10.1201/9781420037951.ch4

Cited by 5 publications

(8 citation statements)

References 9 publications

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“…Valores semelhantes na composição do IPS foram encontrados por Boyacioglu (2006), tendo como principal componente as proteínas com teores de 90%. Um dos principais fatores que levam ao uso do IPS é a facilidade de incorporação em formulações devido a sua alta solubilidade, além de apresentar funções emulsifi cantes e alta digestibilidade.…”

Section: Resultsunclassified

Influência Da Adição De Farinha Integral De Aveia, Flocos De Aveia E Isolado Proteico De Soja Na Qualidade Tecnológica De Bolo Inglês

et al. 2011

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Avaliou-se a qualidade de bolos elaborados com substituição parcial da farinha de trigo por isolado proteico de soja na faixa de 0 a 12% e mistura de farinha integral de aveia e fl ocos de aveia na faixa de 0 a 40%, mediante metodologia de superfície de resposta. Avaliaram-se características físico-químicas como composição centesimal e granulometria das matérias-primas utilizadas e as qualidades reológicas da farinha de trigo (farinografi a e alveografi a). Os resultados indicaram produto com melhor simetria e textura com menor fi rmeza quando incorporada aveia e melhor volume específi co com o incremento de isolado proteico de soja. A análise sensorial indicou a viabilidade de produção dos bolos com ingredientes funcionais por meio da aceitação do produto pelos julgadores e intenção de compra. PALAVRAS-CHAVE: BOLO;PROTEÍNA DE SOJA; β-GLUCANA; AVEIA.

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Section: Resultsunclassified

Influência Da Adição De Farinha Integral De Aveia, Flocos De Aveia E Isolado Proteico De Soja Na Qualidade Tecnológica De Bolo Inglês

et al. 2011

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“…The most common ones are regular soy flour (protein content of ± 30% to 35%), soy protein concentrates (PC; protein content of ± 70%), and soy PI (protein content of ± 90%; Aguilera and Rademacher ). Soy flour and soy PC usually form softer, more fragile gels upon heating whereas soy PI form harder gels (Boyacioglu ). Lamsal and others () showed that the strength of gels formed after heating to 95 °C and subsequent cooling were drastically lower when using soy flour, soy PC, and soy PI hydrolysates than when using the nonhydrolyzed starting materials.…”

Section: Functionality Of Plant Protein Hydrolysatesmentioning

confidence: 99%

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Wouters

Rombouts

Fierens

et al. 2016

Comp Rev Food Sci Food Safe

261

142

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Proteins play a crucial role in determining texture and structure of many food products. Although some animal proteins (such as egg white) have excellent functional and organoleptic properties, unfortunately, they entail a higher production cost and environmental impact than plant proteins. It is rather unfortunate that plant protein functionality is often insufficient because of low solubility in aqueous media. Enzymatic hydrolysis strongly increases solubility of proteins and alters their functional properties. The latter is attributed to 3 major structural changes: a decrease in average molecular mass, a higher availability of hydrophobic regions, and the liberation of ionizable groups. We here review current knowledge on solubility, water-and fat-holding capacity, gelation, foaming, and emulsifying properties of plant protein hydrolysates and discuss how these properties are affected by controlled enzymatic hydrolysis. In many cases, research in this field has been limited to fairly simple set-ups where functionality has been assessed in model systems. To evolve toward a more widely applied industrial use of plant protein hydrolysates, a more thorough understanding of functional properties is required. The structure-function relationship of protein hydrolysates needs to be studied in depth. Finally, test model systems closer to real food processing conditions, and thus to real foods, would be helpful to evaluate whether plant protein hydrolysates could be a viable alternative for other functional protein sources.

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“…The health claim requires that foods must contain at least 6.25 g of soy protein per serving in addition to being low in fat, cholesterol, and sodium (FDA 1999). Beyond heart health, proposed benefits of consumption of soy proteins, specifically isoflavones, as part of daily diet include multiple beneficial effects on atherosclerosis, menopausal symptoms, risk reduction of breast and prostate cancers, and osteoporosis (Boyacioglu 2006; Mohsen and others 2009). Soybeans are considered an inexpensive source of high‐quality protein (38% to 40%) that are abundantly rich in lysine, an essential amino acid, deficient in most cereal grains (Dhingra and Jood 2004; Shogren and others 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Soybeans are considered an inexpensive source of high‐quality protein (38% to 40%) that are abundantly rich in lysine, an essential amino acid, deficient in most cereal grains (Dhingra and Jood 2004; Shogren and others 2006). For these reasons, it is advantageous to use soy flour (SF) as a protein supplement and subsequently, research is ongoing in the blending of SF with various cereal grains (Boyacioglu 2006).…”

Section: Introductionmentioning

confidence: 99%

Development of Soy‐Based Bread with Acceptable Sensory Properties

Ivanovski

Seetharaman

Duizer

2012

Journal of Food Science

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Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made.

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Soy Ingredients in Baking

Cited by 5 publications

References 9 publications

Influência Da Adição De Farinha Integral De Aveia, Flocos De Aveia E Isolado Proteico De Soja Na Qualidade Tecnológica De Bolo Inglês

Influência Da Adição De Farinha Integral De Aveia, Flocos De Aveia E Isolado Proteico De Soja Na Qualidade Tecnológica De Bolo Inglês

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Development of Soy‐Based Bread with Acceptable Sensory Properties

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