Green Global
Foundation Journal
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STANDARDIZATION OF BREAD PREPARATION FROM SOY FLOUR (Pages : 15 - 20)
A. F. M. TARIQUL ISLAM, M. G. F. CHOWDHURY, M. N. ISLAM AND M. S. ISLAMThe study was carried out in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh during 2005.Breads were prepared from wheat flour incorporating 0%, 5%, 10%, 15% and 20% soy flour in the basic formulation. The baking properties of bread such as loaf volume, weight, specific volume and moisture content were evaluated. The loaves were also analyzed for their composition. It was observed that the bread volume decreased with increasing level of soy flour and the bread weight and moisture content significantly increased with the increasing level of soy flour. The crumb and crust colour of bread were improved by incorporating 10% soy flour in bread formulation. The protein content and other nutrients of bread were increased by addition of soy flour. The analysis of bread containing 10% soy flour showed moisture 34.90%, protein 10.75%, fat 2.91%, ash 1.58%, crude fibre 0.61%, sugar 1.59% and total carbohydrate 45.59% respectively. Sensory attributes were evaluated through a taste-testing panel. The response of the taste panelist was statistically analyzed. The colour, flavour, and overall acceptability of bread containing 10% soy flour give the highest average score value but the texture gives the lowest score value. Download