Cereal Chem 53:397 - 404.  |  VIEW ARTICLE
Soy-Fortified Wheat-Flour Blends. II. Storage Stability of Complete Blends.

M. M. Bean, M. M. Hanamoto, D. K. Mecham, D. G. Guadagni, and D. A. Fellers. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Soy-fortified wheat-flour blends, containing 0.5% sodium stearoyl-2-lactylate, were stored at -10 and 100 F at 13% moisture. The three soy flours compared were: 1)defatted and mildly heated, 2) full-fat, and 3) defatted and oxidized, with calcium salts added. Bread was baked by a straight-dough procedure with 3% shortening (2% for the full-fat blends) added to the doughs. Zero-time loaf volumes were about equal for the two defatted soy blends (12 parts soy flour: 100 parts wheat flour), and slightly lower for the full-fat blends, which contained 14.5 parts of full-fat soy to provide the same soy protein:wheat protein ratio. At 13% moisture and 100 F, the defatted, mildly heated soy blend lost 11% in loaf volume in 26 weeks. Wheat flour alone, under the same storage conditions, lost 7 to 9% in loaf volume, depending on baking procedures. Blends containing the defatted and oxidized, or the full-fat soy flour lost about 20% loaf volume in 26 weeks . A change in storage conditions to either 10% moisture or 90 F reduced loaf volume losses to 10-15% for the oxidized soy-flour blends, and to about 5% for the full-fat soy blends. Off-flavors were present in bread from all of the blends after 24 to 28 weeks of storage at 100 F and 13% moisture.