Description
Advantages of adding soybean flour to bread In the flour used in the production of bread, adding an appropriate amount of soybean flour can not only improve the nutritional value of the bread, but also improve the storability and quality of the bread. After the bread is produced, it is easy to age and lose its characteristic loose and soft taste during storage and sales. If a certain amount of soybean flour is added to the flour in advance, due to its good water absorption and oil absorption, the bread produced is not only soft in texture, but also can prevent the aging of the bread and prolong the storage period. In addition, the quality improvement of bread added with appropriate amount of soybean flour can also be improved in the following aspects: ?? the bread volume increases; ?? the skin color is good; ?? the skin is thin and soft; ?? the flavor becomes better. An important property of wheat flour is that it contains gluten protein, and the formation of gluten during kneading determines the quality of the dough and the volume of the loaf. Soy flour does not contain casein, so the addition of soy flour to the dough will often affect the formation of gluten. Practice has proved that if soy flour is added to the flour, it will often affect the formation of gluten. Practice has proved that if the amount of soybean flour added to the flour does not exceed 3%, there is generally no need to add an additional improver. As long as a little water is added, the volume of the bread will not be reduced. However, if the amount of soybean flour added exceeds 5%, and the Adding a certain amount of improver, the bread produced will become smaller and the structure will become hard. In order to ensure the quality of bread, some improvers are often added while adding soybean flour, such as adding potassium bromate to 1/100,000 to 3/100,000 by weight of flour (potassium bromate has been banned and can be replaced by oxidants such as Vc), The bread added with 5% soybean flour can have a normal volume. After adding glycolipid or sucrose ester to the wheat flour, and then adding 16% soybean flour, the quality of the produced bread is also satisfactory. In the staple bread, the addition of soybean flour can reach 24%. As long as 0.5% of sodium stearate-2-lactate is added at the same time, the adverse effects of soybean flour on bread volume and food grade can also be overcome. The soy flour used in the processing of bread is preferably inactive soy flour, and the addition amount of full-fat soy flour can be relatively higher than that of defatted soy flour.
