Cereal Chem 53:405 - 412.  |  VIEW ARTICLE
Soy-Fortified Wheat-Flour Blends. III. Storage Stability of Ingredients and Incomplete Blends.

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

Soy flours, a baker's patent bread flour, and blends containing sodium stearoyl-2-lactylate (SSL) were stored at 13% moisture and 100 F (or -10 F for controls). Bread was baked with 100 parts wheat flour plus 12 parts soy flour. A defatted, light heated soy flour improved slightly, although a defatted, oxidized soy flour and a full-fat soy flour did not change in bread-baking properties in 26 weeks. The wheat flour lost about 15% in loaf volume potential despite the inclusion of 0.5% SSL and 3% shortening in doughs, and complete blends lost more loaf volume potential, suggesting that SSL decomposed or that changes in the flours made the SSL less effective. Panel evaluation of the taste of breads baked with the defatted, lightly heated soy flour after 27 weeks' storage showed that the wheat flour was the principal source of off-flavors that had developed at 100 F. Bread from a blend of the soy flour stored at 100 F and wheat flour stored at - 10 F was not distinguished from bread for which the complete blend was stored at -10 F.