Use of okara flour as a partial substitute for wheat flour in a typical regional bread
DOI:
https://doi.org/10.24054/limentech.v11i1.1576Keywords:
wheat flour, okara, typical breadAbstract
Bread is a daily staple and widely consumed. Its production uses wheat flour, salt, water, yeast (Saccharomyces cerevisiae), and sugar. The nutritional value of this product is primarily carbohydrates. One of the current food trends is the replacement of raw materials with byproducts that provide nutritional value and functionality, such as soybean fibers. Processing soybeans produces a byproduct called okara, which is high in fiber and composed of cellulose, hemicelluloses, and lignin. For this reason, it can be used to enrich various food products. Based on the above, the objective of this research was to partially replace wheat flour with okara flour in a typical bread from the region. Once the okara flour was obtained through a series of unit operations and vacuum-packed, the physicochemical properties of the typical regional bread that is the object of this study were evaluated with percentages of wheat flour replaced by okara flour at: 0%, 10%, 20%, 25% and 50%. The experimental data, obtained in triplicate, were processed using the Statistical Package for the Social Sciences (SPSS) v.14, using an analysis of variance with a significance level of 5%. To determine the minimum significant differences between the means, the Duncan multiple comparison test was used, finding that the bread with 10% of the proportion of wheat flour replaced by okara flour was the one that did not affect its characteristics in either the crust or the crumb.
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