TY - JOUR
AU - Vodovotz, Yael
AB - Abstract:  Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water‐holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket‐type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased “freezable” water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and 1H nuclear magnetic resonance [1H NMR]) possibly plasticized the starch‐gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket‐type flat doughs although further formula optimization is warranted.
TI - Effect of Soy Addition on Microwavable Pocket‐Type Flat Doughs
JF - Journal of Food Science
DO - 10.1111/j.1750-3841.2011.02186.x
DA - 2011-01-01
UR - https://www.deepdyve.com/lp/wiley/effect-of-soy-addition-on-microwavable-pocket-type-flat-doughs-14mUp0OLrW
SP - E392
EP - E398
VL - 76
IS - 5
DP - DeepDyve
ER -