Scientists beat the bean taste

- Last updated on GMT

Related tags: Bread, Ars, Us

Food scientists in the US have developed a new dough formulation to
eradicate the musty, 'beany' aftertaste of some soy-based breads.

The discovery was made as part of an ongoing effort to develop new, value-added uses for corn, soybeans, wheat and other crops. Chemist Randy Shrogan came up with a way to formulate the soy flour to enrich protein content in bread at the same time as minimising its beany taste, writes ARS this week.

Preparing dough formulations containing five different ratios of defatted soy flour, whole and white-wheat flour, different amounts of ascorbic acid, sugar, salt, milk, water and vegetable shortening were added to the doughs. After baking the bread, researchers at the US' chief scientific laboratory, ARS​, analysed taste and texture, finding that the yeast, extra sugar and ascorbic acid significantly reduced the soy's beany aftertaste.

Results showed that the three ingredients used also produced loaves containing 30-40 per cent soy flour with 112-127 grams of protein, compared to 65 grams for all-wheat bread.

According to the scientists, although the soy-based loaves are slightly more dense, the texture is similar to multi-grain breads as well as other speciality breads.

Full findings - that reveal the bread has a high dietary fibre content and heart-healthy compounds such as isoflavones - are published in the October issue of Journal of Food Science and Technology​.

Related news

Related products

show more

Clean-label flavor enhancement and sodium reduction

Clean-label flavor enhancement and sodium reduction

Salt Of The Earth LTD | 01-Jul-2020 | Application Note

Mediterranean Umami is a mixture of plant extracts rich in umami flavor compounds and sea-salt. It is an all-natural and clean-label solution for flavor...

Enhancing Bakery’s Appeal

Enhancing Bakery’s Appeal

Bunge Oils | 23-Sep-2019 | Technical / White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

High Protein Snacks: Beyond the Protein Bar

High Protein Snacks: Beyond the Protein Bar

International Dehydrated Foods | 06-Mar-2019 | Technical / White Paper

As snacking becomes more of an ingrained part of the American diet, it will be increasingly important for snacks to deliver nutrition benefits, including...

Xanthan Gum in gluten-free bread

Xanthan Gum in gluten-free bread

Jungbunzlauer | 20-Sep-2018 | Technical / White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

Related suppliers

Follow us

Products

View more

Webinars