School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China.
J Food Sci. 2024 Sep;89(9):5449-5460. doi: 10.1111/1750-3841.17316. Epub 2024 Aug 21.
This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%-50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%-89.79%, 14.96%-116.31%, and 3.45%-34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92 µg/g to a range of 140.12-997.12 µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58-65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread. PRACTICAL APPLICATION: This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans.
这项研究探讨了将不同水平的全豆粉（WSP）（10%、20%、30%、40%和 50%）掺入小麦粉中对馒头物理和营养品质的影响。与传统馒头相比，用高达 20%的 WSP 替代不会显著改变馒头的比容、硬度和咀嚼性。此外，用 20%WSP 替代的馒头的面包屑质地保持小而均匀的孔，具有最佳的弹性和内聚性。在营养方面，用 10%-50%的 WSP 替代可分别提高膳食纤维、总酚和蛋白质 9.40%-89.79%、14.96%-116.31%和 3.45%-34.36%。馒头中的异黄酮含量显著增加，从 22.92μg/g 增加到 140.12-997.12μg/g。预期血糖指数从 90.24 下降到 85.85 到 70.75，而氨基酸评分从 59.22 提高到 64.58-65.08，赖氨酸（Lys）评分从 59.22 显著提高到 64.96-88.80。总之，用 WSP 部分替代面粉是提高馒头营养状况和解决必需氨基酸失衡的有效方法。 实际应用：本研究用 WSP 替代部分面粉来提高馒头的营养质量。确定的最佳替代水平为 20%的 WSP，在不显著影响馒头物理品质的情况下提高了面包的营养价值。此外，WSP 是由浸泡过的大豆通过热水研磨制成的。这一过程简化了大豆加工，降低了能耗和成本，减少了污染。它还能有效地保留蛋白质、膳食纤维、多酚和大豆异黄酮等必需营养素，实现大豆的充分利用。
