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Title: LOW CARBOHYDRATE BREAD: FORMULATION, PROCESSING, AND SENSORY QUALITY

Author
item Mohamed, Abdellatif
item RAYAS-DUARTE, PATRICIA - OKLAHOMA STATE UNIVERSITY
item Shogren, Randal
item Sessa, David

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/24/2005
Publication Date: 12/10/2006
Citation: Mohamed, A., Rayas-Duarte, P., Shogren, R.L., Sessa, D.J. 2006. Low carbohydrate bread: formulation, processing, and sensory. Journal of Food Chemistry. 99(4):686-692.

Interpretive Summary: Low carbohydrate baked products are increasingly in demand by consumers for different reasons, such as nutrition, health, or weight control. The objective of this work was to develop bread formulations with the minimum possible carbohydrate content by increasing the amount of protein in the final formula. Soy protein was treated with ethanol and jet cooked to remove the beany taste. Soy protein and wheat gluten blends were prepared and added to the control flour in order to reduce the final starch content by 50%. The amounts of added protein were not found to significantly alter some bread characteristics and quality. This project may help to increase the use of wheat and soy protein produced in the United States.

Technical Abstract: A low carbohydrate bread formula was prepared using Hard Red Spring Wheat flour, soy protein and vital gluten. Soy protein was treated with ethanol and jet cooked to remove the beany taste. Soy protein and vital gluten blends were prepared and added to the control flour in order to reduce the final starch content by 52%. The ratio of soy protein to vital gluten was adjusted based on the Farinograph profile of the blend relative to the control flour. AACC method 10-09, straight dough, was used for the baking. The shortening and yeast were increased to improve the dough consistency and to reduce beany taste respectively. A blend of 70% gluten and 30% soy protein was added to replace 50% of the control flour. This blend gave a loaf value similar to the control. Overall, the loaf was softer, darker in color and the grain was more open than the control. Another blend with 50% soy nuggets and 50% vital gluten was added to replace 50% of the control flour. This produced a loaf with 35% less volume, darker color, and a grain similar to the control.