Improvement of Technology and Commodity Characteristics of Bread Enriched with Flour from Secondary Soy Raw Materials

Abstract

Modern recipes for bread and bakery products are
based on the introduction of additional ingredients
that can increase their nutritional value and improve consumer properties. The paper discusses the
relevance of using natural vegetable raw materials
in the bread recipe – flour obtained from secondary
soybean raw materials, including soybean shell,
crushed cotyledons and germ. The introduction of
these additives into the recipe helps to increase the
content of protein, dietary fiber and vitamin E. The paper presents the technology for the producing of flour from secondary soy raw materials and the recipe for bread with soy protein-carbohydrate flour. The results of studying of the fractional composition of secondary soy raw materials, as well as the results of substantiating of the technology parameters for obtaining protein-carbohydrate flour from the natural composition of secondary soy raw materials, are demonstrated in the paper. A bread recipe was developed, including soy proteincarbohydrate flour and ascorbic acid, and the parameters of the developed technology were determined. It was experimentally established that the introduction of 16,4% flour from secondary soybean raw materials and 0,01% ascorbic acid into the composition of bread and the fermentation of the dough for 1,5 hours contributes to the production of high quality bread. The results evaluating the physicochemical and organoleptic characteristics of the finished bread after baking and their dynamics during storage are presented in the paper. On the basis of the research, the shelf life of the finished product within 36 hours was settled. It was experimentally proven that the use of protein-carbohydrate flour in the production of bread improves its quality (bread has an attractive appearance, elastic crumb and uniform porosity),
increases the protein content in bread by 1,7%, dietary fiber by 4,3%, and enriches its composition with vitamin E up to 5,5 mg per 100 g. The consumption of 100 g of bread with soy protein-carbohydrate flour, made according to the developed technology, makes it possible to satisfy a person's daily need for dietary fiber by 22,5% and for vitamin E by 36,7%.