Cereal Chem 51:666 - 674.  |  VIEW ARTICLE
Interactions of Soy Flour Fractions with Wheat Flour Components in Breadmaking.

M. A. Hyder, R. C. Hoseney, K. F. Finney, and M. D. Shogren. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

A commercial defatted soy flour was fractionated into water-insoluble residue water-solubles, isoelectrically precipitated protein and whey (pH 4.5 solubles). The whey was further fractionated by cation- and anion- exchange chromatography. The various fractions were tested individually and in combinations for their effect on loaf volume of bread. The isoelectric protein fraction, when added to wheat flour in the presence of sucrose monotallowate (SMT), produced a loaf volume comparable to that of the control (wheat flour, soy flour, and SMT). The pH 4.5 water-soluble fraction was not beneficial to loaf volume, apparently because it decreased gas retention of the dough. Attempts to characterize the deleterious component(s) were unsuccessful because the fractions were altered on the ion-exchange columns. It was demonstrated by starch-gel electrophoresis that the isoelectric protein fraction, SMT, and the gluten fraction of wheat flour interacted during dough-mixing. Further evidence of the interaction of SMT with gluten was suggested by unusual properties of gluten during washing.