Related Experiment Video
Updated: Jul 5, 2026
10:35
Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
Published on: February 10, 2018
Functionality of soymilk powder and its components in fresh soy bread
D Nilufer1, D Boyacioglu, Y Vodovotz
1Dept. of Food Science and Technology, The Ohio State Univ., Parker Food Science and Technology Bldg., 2015 Fyffe Court, Columbus, OH, 43210-1007, USA.
Journal of Food Science
|May 8, 2008
Summary
Adding soymilk powder (SMP) to soy bread decreased loaf volume and increased firmness. Physicochemical properties like water activity and moisture content remained unchanged, indicating specific impacts on bread texture.
Area of Science:
- Food Science
- Bakery Science
- Ingredient Functionality
Background:
- Soymilk powder (SMP) is a common ingredient in food products.
- Understanding its impact on baked goods like soy bread is crucial for product development.
- Physicochemical changes influence bread quality and consumer acceptance.
Purpose of the Study:
- To investigate the physicochemical changes in soy bread upon the addition of soymilk powder (SMP).
- To compare the effects of SMP with its individual components (soluble fiber, insoluble fiber, soy protein) in soy bread formulations.
- To analyze various physical, chemical, and physicochemical properties of soy bread containing SMP.
Main Methods:
- Production of soy bread loaves with and without SMP, including control samples.
- Analysis of physical properties: loaf volume, crust, and crumb color.
- Determination of chemical composition: soluble fiber (SF), insoluble fiber (ISF), protein, and ash content.
- Assessment of physicochemical properties: water activity, moisture content (TGA), freezable/unfreezable water (DSC), stiffness (DMA), and firmness (Instron).
Main Results:
- SMP addition significantly decreased soy bread loaf volume, attributed to insoluble fiber (ISF) and soy protein isolate (SPI).
- SMP resulted in lighter, yellowish crumb color and darker crust color.
- Increased firmness was observed, while moisture content, water activity, freezable/unfreezable water, and stiffness remained unchanged.
- SMP contained significant soluble fiber (SF) and mostly denatured soy protein.
Conclusions:
- Soymilk powder significantly alters the physical characteristics of soy bread, primarily impacting volume and texture.
- The insoluble fiber and protein content of SMP are key factors influencing these changes.
- Despite textural modifications, core moisture and water activity parameters are not affected by SMP addition.
Related Concept Videos
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:24Factors Affecting Workability
The workability of concrete is a critical characteristic that influences the ease of mixing, handling, and finishing the concrete. It is affected by several factors including water content, aggregate properties, and admixtures like air entrainment. Water plays a fundamental role as it lubricates the concrete mix, facilitating easier movement and placement. However, the water requirement varies depending on the texture and shape of aggregates. Finer particles and angular, rough-textured...
01:10Moisture Content and Bulking of Aggregate
The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
01:58Mechanical Protein Function
Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force.
01:29Additives and Fillers in Concrete
Additives and fillers are integral to enhancing the properties of concrete. Pozzolans and blast-furnace slag are additives or admixtures due to their reactions with calcium hydroxide released during cement hydration. Fillers, which are finely ground and similar in fineness to Portland cement, improve concrete attributes such as workability density, and reduce capillary bleeding or cracking. Some fillers possess hydraulic properties or participate in benign reactions within the cement paste.
The...
The...