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Cereal Chem 67:10-13   |  VIEW ARTICLE

Functional Properties of Soy Polysaccharides and Wheat Bran in Soft Wheat Products.

D. Sievert, Y. Pomeranz, and A. Abdelrahman. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

The performance of a soy polysaccharide blend in soft wheat products was evaluated; AACC soft white wheat bran was used as a reference fiber source. In Chinese steamed breadmaking, up to 10% soy polysaccharides (wheat flour basis) had less effect than bran on color and surface smoothness but exerted a more detrimental effect on volume and texture. In the cookie-baking test, reduction of cookie diameter and top grain characteristics were more pronounced when up to 15% bran was incorporated. Addition of up to 4% of the two fiber sources to a Japanese sponge cake formulation showed that soy polysaccharides were superior regarding volume,color, and crumb grain. Japanese udon noodles enriched with 8% soy polysaccharides were slightly yellowish and not gritty, whereas 8% bran imparted a brown color and a slightly gritty mouthfeel. The five original soy polysaccharides that constituted the blend were characterized in terms of their analytical and functional properties. They could be ranked according to their color L values. The darkest soy polysaccharide sample differed significantly in particle size distribution from the others. Functional differences among the samples were found in steamed breadmaking and the cookie- baking test.

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