New Formulation for Soy-based Bread
PEORIA, Ill.A new dough formulation for soy-based bread may reduce the musty, beany taste other soy-based breads have had in the past that deterred consumers from liking it, according to the U.S. Department of Aricultures (USDA) Agricultural Research Service (ARS). After adding several ingredients to soy, whole- and white-wheat flour dough formations, (including ascorbic acid, sugar, salt, milk, water, vegetable shortening and yeast), the researchers concluded the yeast, extra sugar and ascorbic acid significantly reduced the soys beany aftertaste. The three ingredients also enabled them to produce loaves of bread containing 30-percent to 40-percent soy flour and 112 grams to 127 grams of protein compared to 65 grams for all-wheat bread, according to ARS.
The loaves were examined at Kansas State Universitys Sensory Analysis Center and deemed comparable to all-wheat bread, although the soy-based breads were slightly more dense. The bread meets recommended daily values of protein, fat and carbohydrates, according to Randy Shogren, the chemistturned- baker who concocted the dough. The tasting-trial results were published in the Journal of Food Science (68, 6:2141-5, 2003).