The influence of soy flour on bakery products

The concepts of the quality and freshness of bakery products were evaluated in terms of parameters of shelf life, transportation capabilities, preservation of the crumb structure and consumer properties, which began to include additives improvers. Now the bakeries are faced with the task of providing their consumers with bread that pleases not only by its look, but also helps to take care of their health. The purpose of the research was to establish the possibility of using soy flour as an improver for wheat flour in the baking industry. The tasks were to study how physical, chemical and organoleptic characteristics of bread with soy flour would change; to study the possibility of soy flour as an improver for bakery products. The research and trial baking of bread were carried out on the basis of the Technological Laboratory of the Volga Research Institute of Breeding and Seed Production named after P. N. Konstantinov. Laboratory baking was performed with the addition of 5 %, 7 % and 10 % soy flour in order to study the influence of soy flour on the quality of bread. After baking, the bread was evaluated according to organoleptic physical and chemical indicators. The volume exit of bread in the sample with the addition of soy flour in the amount of 7 % increased the most, compared to other samples studied. The crumb had yellow color. The elasticity of the crumb became greater. With the addition of 7 % soy flour, the porosity of the bread crumb increased by 4 % and made 78 %. The acidity of the bread crumb decreased by 0.2 % and made 2.8 degrees. Adding soy flour in an amount of 7 % was the best for all the indicators of bread without compromising the quality of the dough and the finished product. The influence of soy flour in the amount of 7 % had a positive effect on the quality of bakery products which would be in high demand in the consumer market.