Soja En Pan

Development of Soy-Based Bread with
Acceptable Sensory Properties
B. Ivanovski, K. Seetharaman, and L.M. Duizer

Abstract: Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the
widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation
of soy protein into bread. To this end, soyflour (SF) or soy protein isolates (SPIs) in 20% and 12% substitution levels,
respectively, were added to flour during bread manufacture. The developed breads were tested using a consumer panel
for acceptability, using a refined white bread as a control. These data were compared to attribute intensity data collected
by the trained panel to identify specific flavor and texture characteristics affectingliking. The sensory profile of the 20%
SF bread was acceptable and comparable to the control bread, despite a significantly stronger beany flavor. No significant
differences in sensory properties of the SF and control breads were detected by the trained panel for many sensory
attributes. The SPI bread, however, had a sensory profile that was significantly more firm, dense, sour, beany, bitter, andastringent with a strong aftertaste in comparison to the wheat control bread. Consumer liking scores for the SPI bread
was significantly lower than the liking of the control and the SF added bread.
Keywords: bread, consumer acceptance, soy

Practical Application: Many soy-enriched foods, while contributing positively to health, are considered unacceptable by

Introduction

going in theblending of SF with various cereal grains (Boyacioglu
2006).
Bread is considered a popular staple food, consumed as part of
the daily diet worldwide, with over 9 million kg of bread produced annually (Heenan and others 2008). Wheat is the most
important crop for bread making due its superior baking performance in comparison to all other cereal grains (Dewettinck and
others 2008). One of thelimitations of using wheat flour during
bread making however, is that it is low in lysine. Fortification of
bread with SF (a blend of wheat and SFs at various levels referred to
as “composite flour”) dramatically improves protein quality with
only a slight increase in production costs (Mashayekh and others
2008). This also represents a viable alternative for increasing overall
soy intake in theWestern diet as means of improving the health
and well being of individuals.
Soybeans can be processed into various forms suitable for bakery applications, including SFs and soy protein isolates (SPIs).
However, successful use of soy ingredients as low cost protein
supplements in bread is challenging due to the unpleasant offflavor compounds found in the soybeans. SPIs, in particular, can
exhibitsome flavors often considered to be unappealing for consumers, including cardboard and brothy flavors (Russell and others
2006). When added to baked products, SF and isolates contribute
beany and astringent notes to bread (King and others 2001). The
beany note is also found in other soy-based products and has also
MS 20110680 Submitted 5/30/2011, Accepted 10/17/2011. Authors are with
Dept. ofFood Science, Univ. of Guelph, Guelph, ON, Canada, N1G 2W1. Direct been further characterized to be a raw soy and green flavor (Day
N’Kouka and others 2004). From a chemistry perspective, this
inquiries to author Duizer (E-mail: lduizer@uoguelph.ca).
beany flavor is associated with volatile compounds that develop

Soybeans have been consumed as part of the daily diet in China
for thousands ofyears due to their highly nutritious content;
however the dramatic increase in popularity and consumption
in Western society is a fairly recent trend. The soybean market
has expanded dramatically in the past decade, in part due to a
1999 approval by the U.S. Food and Drug Administration (FDA)
of a health claim for foods containing soy. This claim is based on
the association between...