Department of Home Economics, Graduate School, Korea University, Seoul, Republic of Korea.
Food Chem. 2013 Nov 1;141(1):517-23. doi: 10.1016/j.foodchem.2013.03.005. Epub 2013 Mar 14.
For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L value. The GS bread had the highest specific loaf volume (3.53 cm(3)/g), followed by NS (2.96 cm(3)/g), RS (2.25c m(3)/g), and SS (1.81 cm(3)/g) bread. GS bread had the lowest hardness (1.53N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm(3)/g), but decreased the bread's hardness (1.80N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.
为了开发出消费者可接受的健康无麸质大豆面包，我们评估了不同的大豆粉加工工艺对面包质量的影响，包括豆腥味和质地。我们通过非加热（生：NS 和发芽：GS）和加热（蒸：SS 和烤：RS）两种方法预处理大豆粉。此外，为了提高面包体积，我们向 RS 面粉中添加了 1%羟丙基甲基纤维素（HPMC）。未经热处理的面粉中的脂肪氧合酶活性保留（NS 为 279 U/g，GS 为 255 U/g），但经热处理的面粉中的脂肪氧合酶活性显著降低（SS 为 106 U/g，RS 为 69 U/g）。此外，热处理的面粉比未经热处理的面粉具有更高的异黄酮和铁还原抗氧化能力。然而，RS 面粉的水分含量最低，L 值最低。GS 面包的比容最高（3.53cm³/g），其次是 NS（2.96 cm³/g）、RS（2.25 cm³/g）和 SS（1.81 cm³/g）面包。GS 面包的硬度最低（1.53N），其次是 NS（1.65 N）、RS（2.00 N）和 SS（3.75 N）面包。向 RS 中添加 1%HPMC 增加了面包的体积（2.44cm³/g），但降低了面包的硬度（1.80N）。至于感官特性，与未经热处理的面粉制成的面包相比，经热处理的面粉制成的面包豆腥味和味道更淡。然而，后者的外观比前者好。这些结果表明，大豆粉预处理可以提高面包的体积，降低全大豆面包的豆腥味。
