FLOUR FROM GERMINATED SOYBEANS IN HIGH‐PROTEIN BREAD

ABSTRACT Examination by scanning electron microscopy indicated differences in size and shape of particles from soy milk and flours from chemically treated, high temperature treated, or germinated soybeans. Germination, combined with heat treatment, modified the particles the most. Nitrogen solubility index was higher for the germinated than for the other flours tested. Chemically treated soy flour contained more total ash and several mineral components, particularly calcium, than the other soy flours; the soy milk flour contained lowest concentrations of total ash and mineral components. When bread was baked with each of the four soy products, in a no‐sugar formula, soy milk and high temperature treated soy flour produced unacceptable bread with regard to loaf volume and crumb grain. Bread baked from 90g wheat flour and 10g of the chemically treated or germinated product, in the presence of 0.55g sucrose palmitate or 0.50g sodium stearoyl lactylate plus 3g vegetable shortening, was consumer‐acceptable with regard to loaf volume, crumb grain, crumb color, freshness retention, taste and flavor. Wheat flour enriched with flour from germinated soybeans could well be the answer in producing low‐priced, nutritionally improved, protein‐enriched bread. The use of the flour from germinated soybeans in producing acceptable bread is particularly promising because it can be carried out by conventional breadmaking processes.