Effect of Different Flour and Milk Additives from Soybean in Improvement of Chemical and Quality Characteristics of Bread

Mashhour Nawaf Ghanem*(1)

(1). Swieda Agriculture Research Center, General Commission for Scientific Agricultural Research (GCSAR), Sweida, Syria.

(*Corresponding author: Dr. Mashhour Nawaf Ghanem. E-Mail: mashhourghanem@gmail.com).

Received: 21/10/2017                                Accepted: 14/11/2017


Bread is the widest product of food produces. In order to improve the chemical and quality of bread contents. This study was carried at As’swida Research Center and Directorate of Supply and Internal Trade laboratories in 2015. soy milk was added and soy flour at replacement levels of 10-20-30% to the wheat flour. The chemical analyses showed that the highest content of protein was in the 30% soy milk treatment. The 30% soy flour sample was superior in phosphor, potassium, calcium, and magnesium contents (31%- 0.36%- 0.07%- 0.09%) respectively. in comparison to control ‘wheat bread’ (0.18%-0.24%- 0.04%-0.07%) respectively. The highest content in nitrogen 3.34% was in the 30% soy milk treatment compared to 2.24% in control. Sodium was increased directly by increasing soy flour. The ash also increased with the increment of soy flour (2.9% compared to 1.9 in control). The quality characters were appropriated for all the treatments regarding to the non-adhesion of two pieces of loaf of bread, white brown color and maturity, with the superiority of taste and smell desired to the treatment 30% soy milk.

Keywords: Bread, Soybean, Soy milk, Soy flour.

Full paper in Arabic: PDF