Cereal Chem 44:193 - 203.  |  VIEW ARTICLE
The Use of Isolated Soybean Proteins in Bread.

S. Mizrahi, G. Zimmermann, Z. Berk, and U. Cogan. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

The effect of including isolated soybean proteins (isoelectric and Ca-coagulated) in wheat bread on its baking characteristics, acceptance, and nutritive value has been investigated. Admixture of soybean proteins was found to increase the water-absorption capacity of the flour. Loaf volume decreased proportionately with the level of protein addition. However, when 1% lecithin was included in mixes containing less than 6% soybean protein, the decrease in loaf volume could be counteracted. Isolated protein at levels up to 8% did not affect the taste significantly. The nutritive value of the bread samples, measured as protein efficiency ratio (PER), increased with the percentage of soybean protein. The increase in PER was in linear relationship with the lysine content of the bread. It is concluded that isolated soybean protein may be admixed with wheat flour up to the level of 6% as a means of successful nutritional supplementation without significant impairment of over-all acceptability.