标题：The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate (SSL) in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread I. The Rheological Properties of the Dough
摘要：In this study, the 1% active soy flour (ASF) together with 0.5% Sodium Stearoyl 2-Lactilate (SSL) versus control are used in the toleration of increasing levels of inactive-defatted soy flours (DSF) at the level of 0, 3 and 6% on the wheat flours obtained in the 70, 75 and 80% extraction rate from the same mix commercially. According to the results of statistical analysis of the data of the Farinograph and Extensograph studies are given below (p<0.05): The increasing levels of DSF (3 and 6%) and ASF (1%) addition enhanced the water absorption, mixing requirement and tolerance of the dough on farinograph. Especially 6% DSF addition made mixing time twofold. As additional 0.5% SSF increasing those properties mentioned above markedly, 1% ASF did secondary. On the Extensograph experiments the energy value of the dough was lowered by the increasing levels of the DSF, but the 1% ASF addition did not. While 0.5% SSL tolerates the 6% DSF, 1% ASF could overcome the harmful effect of the 3% DSM addition in dough energy value. As a result, 1% ASF addition instead of 0.5% SSL tolerate only 3% DSF supplementation keeping gas holding capacity of the dough, giving to dough more mixing tolerance and supplying more nutritional effect with totally 4% soy flour addition into formula.
