Evaluation of Additional SoyBean Flour and Sourdough Lactobacillus Plantarum (ATCC 43332) on Rheological and Quality Properties of Toast Breads

Additional of defatted soybean flour was caused enr iching bread by essential amino acids, vitamin and minerals. By using sourdough in bread production, properties of dough's texture, flavor and smell will be improved, in comparison with bread made by yeast. In this resear ch, defatted soybean flour in 3, 5 and 10 percent w ere mixed with wheat flour then rheological properties of dou gh were evaluated by Farinograph and Extensograph. After this, with adding of 25 percent of Lactobacillus Plantaru m sourdough on dough, some of rheological propertie s were evaluated again. Farinograph results showed that in creasing rate of enrichment with soybean flour, was caused increasing rate of water absorption, development ti me, dough stability, resistance and valorimetry num ber. Furthermore, Extensograph results showed that the d ough with different percent of soybean flour and so urdough had less energy than in comparison with dough that having soybean along. On the other hand, the rate o f ash and protein in bread that enriched by soybean flour and also mixture of soybean flour and sourdough were m ore than in comparison with control bread. However, the rate of ash and protein in bread with sourdough were less than without it. Finally the results of sensory evaluati on showed that toast bread which contains 5% soybea n flour and sourdough, has the most acceptability regarding to the other samples.