Sánchez H D, Osella C A, de la Torre M A
Instituto de Tecnología de Alimentos-Facultad de Ingeniería Química, Universidad Nacional del Litoral Santa Fe, Argentina.
Arch Latinoam Nutr. 1998 Dec;48(4):349-53.
In Argentina there is an increasing production of soybean and consequently of oil, it gives a very important amount of proteins of good quality. Also dairy industry produces an useful protein: whey protein concentrate (WPC). The objective of this work is to improve the nutritional value of French bread adding soy flour and whey proteins to the mixture. Physics, sensory and nutritional evaluation were made with statistic treatment by variance analysis, Duncan multiple range test. Soy flour and WPC had an opposite behavior with the water absorption, while the first show an increasing the second produce a decreasing of the absorption values. About the alveographics values they produce a similar effect which is a stretching of the dough. In bread manufacture the product quality was reduced when soy flour and WPC were individually used but this deleterious effect was less important when they were used together in the recipe. Nutritional parameters were improved specially when the soy flour that was used had low heat treatment (PDI 61).
在阿根廷，大豆产量不断增加，因此食用油产量也随之增加，大豆能提供大量优质蛋白质。此外，乳制品行业还生产一种有用的蛋白质：乳清蛋白浓缩物（WPC）。这项工作的目的是通过在混合物中添加大豆粉和乳清蛋白来提高法式面包的营养价值。通过方差分析、邓肯多重极差检验进行统计处理，对其物理、感官和营养进行了评估。大豆粉和WPC在吸水性方面表现出相反的行为，前者使吸水性增加，而后者使吸水性值降低。关于粉质仪数值，它们产生类似的效果，即面团的延展。在面包制作中，单独使用大豆粉和WPC时产品质量会下降，但当它们一起用于配方中时，这种有害影响就不那么重要了。特别是当使用经过低热加工（蛋白质分散指数为61）的大豆粉时，营养参数得到了改善。
