16 - Soy-enriched bread

Abstract

Publisher Summary Consumption of soybean products may have a significant impact upon health. The biological activity in soy has been associated, in part, with the presence of proteins and isoflavones. In 1999, the Food and Drug Administration declared that 6.25 g of soy protein per serving included in a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood cholesterol levels and allowed product labeling to that effect. Increased recognition of the link between soy and health has resulted in the development of a series of soy-containing functional foods. However, consumer acceptability of such foods remains low due to off-flavors and undesirable textures of many of these products as well as the need to incorporate a non-traditional food (bars, shakes, Asian foods) into the diet. Bread made partially with soy may represent a viable delivery system for isoflavones, as well as other phytochemicals and soy proteins, since bread is a traditional and well-accepted food of widespread consumption. This chapter outlines the various physico-chemical changes occurring in bread upon addition of significant amounts of soy, the changes in phytochemicals both during manufacturing and storage of soy bread, consumer attitudes toward the bread and some possible future trends for the bakery industry regarding soy.