Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.

Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present work was to optimize the physical properties of dough (Y(1)Y(2)Y(3)Y(4)), the dough consistency during mixing (Y(5)Y(6)) and the baking performance (Y(7)Y(8)Y(9)). A central composite design and second-order models for Y(i) were employed. For dough physical properties and dough consistency during mixing, the best response was found when SSL varied between 0.5 and 1.5% and ADA between 110 and 170 ppm. For responses concerning the baking performance, better values for specific volume, crumb texture scores and bread score were obtained using SSL between 0.9 and 1.4% and ADA between 50 and 80 ppm. It is concluded that for baking with wheat flour replaced at about 10% with inactivated pea flour it should be advised to use SSL at levels close to 1% with ADA between 50 and 80 ppm.

[Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability]. / Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de minerales.

The effects of the addition of soy flour and whey protein concentrate (WPC) on dough properties and mold bread quality were studied. Farinograph and alveograph were used to evaluate dough properties. Mold bread quality was evaluated by assessing sensory attributes using a trained panel and analyzing some nutritional characteristics, such as: protein chemical score, available lysine, and potential availability of fortified iron and also of the intrinsic calcium and zinc. Addition of soy flour and WPC caused significant changes on dough properties. Chemical score of bread was increased from 40.2 to 41.4 when 6% WPC was used, from 40.2 to 52.2 when 6% soy flour was added and up to 60.0 when substitution was made with 6% WPC plus 6% soy flour. This last improvement was obtained without impairing sensory attributes. The highest value of available lysine loss during baking, corresponded to the blend containing WPC, but it was reduced when WPC was used together with soy flour. WPC addition increased calcium content but reduced potential availability of iron and zinc. This negative effect on iron availability was overcome by adding mineral absorption promoters, being EDTA the most effective. On the other hand addition of 6% soy flour improved protein value without affecting mineral availability.

Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de minerales / Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability

En este trabajo se estudió el efecto de la incorporación de harina de soja y de concentrado proteico de suero de queso sobre las propiedades físicas de la masa y sobre la calidad del pan de molde. Se realizaron estudios farinográficos y alveográficos sobre las masas. Los panes fueron evaluados por sus atributos sensoriales a través de un panel entrenado y con relación a sus características nutricionales a través de puntaje químico, lisina disponible y disponibilidad potencial del hierro de fortificación y del zinc y calcio intrínsecos. La incorporación de harina de soja (HS) y de concentrado proteico de suero de queso (WPC) produjeron una importante modificación en las propiedades físicas de la masa. El agregado de WPC a un nivel de 6 por ciento de reemplazo, incrementó el puntaje químico del pan de 40.2 a 41.4, mientras que con 6 por ciento de harina de soja se elevó a 52.2. La mezcla de ambas fuentes proteicas (HS 6 por ciento + WPC 6 por ciento) permitió aumentar ese puntaje químico a 60.0 sin deterioro evidente de las características organolépticas de los panes. Además, la pérdida de lisina disponible que ocurrió con el WPC fue atenuada con la incorporación simultánea de harina de soja. El agregado de WPC si bien incrementó el aporte de Ca, disminuyó la disponibilidad de Fe y Zn. Este efecto negativo sobre el Fe fue superado por el agregado de promotores de la absorción de minerales, siendo el agregado del EDTA el más beneficioso. Por otra parte el agregado de harina de soja al 6 por ciento mejoró el aporte de proteínas sin perjudicar el de minerales.

The effects of the addition of soy flour and whey protein concentrate (WPC) on dough properties and mold bread quality were studied. Farinograph and alveograph were used to evaluate dough properties. Mold bread quality was evaluated by assessing sensory attributes using a trained panel and analyzing some nutritional characteristics, such as: protein chemical score, available lysine, and potential availability of fortified iron and also of the intrinsic calcium and zinc. Addition of soy flour and WPC caused significant changes on dough properties. Chemical score of bread was increased from 40.2 to 41.4 when 6 percent WPC was used, from 40.2 to 52.2 when 6 percent soy flour was added and up to 60.0 when substitution was made with 6 percent WPC plus 6 percent soy flour. This last improvement was obtained without impairing sensory attributes. The highest value of available lysine loss during baking, corresponded to the blend containing WPC, but it was reduced when WPC was used together with soy flour. WPC addition increased calcium content but reduced potential availability of iron and zinc. This negative effect on iron availability was overcome by adding mineral absorption promoters, being EDTA the most effective. On the other hand addition of 6 percent soy flour improved protein value without affecting mineral availability.