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Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking
- Lazo-Velez, Marco A., Mata-Ramírez, Daniel, Serna-Saldivar, Sergio O., Chuck-Hernandez, Cristina
- Cereal chemistry 2017 v.94 no.4 pp. 740-745
- absorption, breadmaking, breadmaking quality, breads, flour, functional properties, germination, hardness, loaves, neoplasms, nutrition, nutritive value, protein concentrates, seeds, selenium, soybeans, texture, water solubility, wheat
- Selenium is an essential mineral in nutrition, and a proper intake of this element in its organic form has been related to body protection against cancer. The objective of this study was to evaluate the protein functionality of soybean concentrates as affected by germination and selenium addition in yeast-leavened pan breads. Protein concentrates from germinated and selenized soybean were obtained. All protein concentrates (from germinated and selenized samples) showed similar properties, with exception of 1) water solubility index (23% for raw soybean and 43% for germinated concentrated) and 2) water absorption index (2.45 for raw soybean and 4.07 for germinated and selenized soybean concentrate). Bread made with composite flours (wheat plus 6–7% soybean concentrates) showed changes in oven spring, bread volume, and density, with selenized and germinated treatments as the most different loaves when compared with wheat-based products. Bread crumb texture was similar among samples, except for products containing germinated material, for which a higher hardness was reached after 24 h. The use of germinated and selenized soybean concentrates in yeast-leavened wheat bread has not been reported before, and besides the enhancement in nutritional properties, functional properties such as water absorption of final products could be improved.