Functional properties of full-fat soy flour from soybeans grown in Ghana: dough forming ability with wheat flour

Abstract

Farinograph tests used to determine certain parameters in wheat flour dough containing varying amounts of full-fat soy flour samples revealed that most dough forming properties are adversely affected by high levels of full-fat soy flour in the dough. However, at levels between 5 per cent and 10 per cent, the heat-treated samples only increased the water absorption capacity but did not change the other parameters significantly. Raw (enzyme-active) soy flour samples used in comparison with the heat-treated samples were found to pose dough handling problems above 10 per cent and exhibited high mixing tolerance at lower levels. At levels below 10 per cent, both enzyme-active and heat-treated soy flour in wheat flour were found to be suitable in improving the general rheological properties of bread dough. This, in addition to the nutritional advantages in soybean utilization, makes it recommendable for the incorporation of full-fat soy flour in bakery products in developing countries