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The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread

Conforti, Frank D., Davis, Sarah F.
International journal of food science & technology 2006 v.41 no.s2 pp. 95-101
water content, wheat flour, soy flour, linseed meal, ingredients, food composition, lipid peroxidation, rancidity, food quality, yeast breads, volume, texture, firmness, color, peroxide value, sensory properties, food acceptability
The aim of the study was to incorporate and determine the effect of combining flaxseed meal (15%) and soya flour (5% and 10%) and monitoring the effect of the two ingredients on product quality in yeast bread while at the same time to evaluate the effect of soya flour in preventing the development of lipid rancidity in the stored soya/flax bread. Bread volume decreased (P < 0.05) with increased addition of grains (flax and soya flour). Firming (P < 0.05) of the crumb was observed with increased percentage of soya flour. There were no significant differences (P > 0.05) in moisture in the flax and soya/flax breads. Darker crusts (P < 0.05) were developed in the control and soya/flax breads, while a darker (P < 0.05) crumb was found in flax and soya/flax breads. A 10% substitution level of soya flour did not have a significant effect on inhibiting lipid rancidity, but a lower peroxide value was produced in the bread. A 10% level of soya flour substitution also produced bread with lower quality sensory scores.