Development of technology for producing wheat bread enriched with soy ingredient

Area of Science:

• Food Science
• Nutritional Biochemistry
• Agricultural Science

Background:

• Soy-based nutritional supplements offer valuable nutrients for food fortification.
• Germinated soybeans yield a protein-vitamin-mineral ingredient (PVMI) suitable for enhancing baked goods.

Purpose of the Study:

• To develop a technology for producing wheat bread fortified with PVMI from germinated soybeans.
• To determine the optimal PVMI content for wheat bread enrichment through sensory evaluation and mathematical modeling.

Main Methods:

• Incorporation of PVMI during the dough kneading stage with other dry components.
• Mathematical modeling and sensory evaluation to establish optimal PVMI levels (20% of wheat flour weight).
• Correlation-regression analysis to identify rational production characteristics for enriched bread.

Main Results:

• Wheat bread with 20% PVMI showed significant increases in protein (+71.9%), dietary fiber (+40.9%), vitamin E (+34.7%), vitamin B1 (+190%), vitamin B2 (+80%), and choline (+186%).
• Fat content increased 4.1-fold, while total carbohydrates decreased by 18.1% compared to control samples.
• The enhanced nutritional profile qualifies the PVMI-enriched bread as a fortified food product.

Conclusions:

• Wheat bread enriched with PVMI from germinated soybeans offers a significantly improved nutritional profile.
• The developed technology and established optimal PVMI content (20%) enable the production of highly nutritious bread.
• This fortified bread represents a valuable functional food product with enhanced levels of essential nutrients.