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The use of defat soybean flour in production of Iraqi dough bread | ||
| journal of kerbala university | ||
| Article 1, Volume 5, Issue 4, 2009, Pages 82-87 PDF (0 K) | ||
| Abstract | ||
| The possibility of Iraqi dough bread production from a mixture of soybean and wheat flour was studied. The ratios of 25%, 50% and 75% of soybean flour were adopted, represented by A, B and C respectively in addition to the control treatment (i.e. 0%) represented by R. the percentages of protein, moisture, ash and gluten were determined. Farinograph apparatus was used in the determination of water absorption percent, arrival time, dough development time and stability. Iraqi dough bread method was applied and the diameter and thickness of the bread were measured. Quality elements were evaluated using panel test by ten referees. Results appeared an increase in the protein and ash percentage, water absorption, arrival time and thickness of the bread as soybean flour per cent increased. On the other hand, the diameter, moisture per cent, gluten, dough development time and stability were decreased as compared with the control treatment. Statistical analysis revealed no significant effect at p<0.01 due to the treatments on the remaining characteristics (i.e. the color of the upper and the lower surfaces, odor, test, chewing, and the shape). It could be concluded that, it would be possible to produce Iraqi dough bread using 25% soybean flour with acceptable properties without using any enhancements. | ||
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