Examination of the Functional Properties of a Heart Healthy Soy Bread

Abstract

Soy protein consumption has been advocated as a means by which one may lower the risk of developing cardiovascular disease. The purpose of this study was to evaluate the functional characteristics of soy breads designed to meet the FDA Health Claim for soy protein. Two soy breads were compared to a control wheat bread: Low soy (3.13 g/soy protein/50 gram serving) & high soy (6.25 g/soy protein/serving). Moisture losses were lower in the soy breads compared to control and loaf volume decreased significantly with increasing soy amounts (P<0.05), resulting in a compact and dense crumb structure. Texture profile analysis revealed a significant increase in hardness, chewiness and gumminess in the high soy bread (P<0.05) and springiness decreased as soy protein increased (P<0.05). GC-MS was used to evaluate volatile flavor and aroma compounds. Compounds detected in highest concentrations in all breads were ethanol, 2-methyl-1-propanol, 3 methyl-1-butanol, 1-propanol, 3-hydroxy, 2-butanone, 2,3-butanedione, ethyl acetate and 2-methylpropanol. Hexanal, 2-pentylfuran and pentanal were the most frequently reported volatile compounds in the soy products.