Submitted to: American Association Of Cereal Chemists Meetings
Publication Acceptance Date: September 23, 2004
Publication Date: September 23, 2004
Citation: Mohamed, A., Carriere, C.J., Shogren, R.L., Sessa, D.J. 2004. Low Carbohydrates Bread Formulation And Processing. (Abstract) American Association Of Cereal Chemists Meetings. 2004 Cdrom.

Technical Abstract: A low carbohydrates bread formula was prepared using Hard Red Spring Wheat flour, soy protein and vital gluten. Soy proteins were treated with ethanol and jet cooked to remove the beany taste. Soy proteins and vital gluten blends were prepared and added to the control flour in order to reduce the final starch content by a minimum of 50%. The ratio of soy protein to vital gluten was adjusted based on the Farinograph profile of the blend relative to the control flour. AACC method 10-09, straight dough, was used for the baking. The amount of shortening and yeast were increased to improve the dough consistency and to reduce the beany taste respectively. A blend of 70% gluten plus 30% soy nuggets, added to replace 50% of the control flour, gave a loaf value similar to the control. Overall the loaf was softer, darker in color and the grain was more open than the control. Another blend with 50% soy nuggets and 50% vital gluten, added to replace 50% of the control flour, produced a loaf with 65% volume, darker color, and a grain similar to the control. Low carbohydrates diet bread, more lysine, and more use of soy products in our diet are some of the benefits from this project.