The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product

Journal of Food Quality

Volumn 29, Issue 6, 2006, Pages 617-627

  Alpaslan, Mehmet ^a   Hayta, Mehmet ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM; ZEA MAYS;

EID: 33845461104     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2006.00099.x     Document Type: Article

References (29)

1. AACC. 2000. Approved Methods of the American Association of Cereal Chemists, St. Paul, MN.
2. AL-HOOTI, S.N., SIDHU, J.S., AL-SAQER, J.M. and AL-OTHMAN, A. 2002. Effect of raw wheat germ addition on the physical texture and objective color of a designer food, (pan bread). Nahrung/Food 46, 68-72.
3. AMES, B.N., SHIGENAGA, M.K. and HAGEN, T.M. 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA 90, 15-22.
4. BHATTY, R.S. 1995. Nutrient composition of whole flaxseed and flaxseed meal. In Flaxseed in Human Nutrition (S.C. Cunnane and L.U. Thompson, eds.) pp. 22-42, AOCS Press, Champaign, IL.
5. BURGER, R.M. 1990. Functionality of corn in food coating. In Batter and Breadings in Food Processing, Vol 1 (K. Kulp and R. Loewe, eds.) pp. 29-49, AACC, Saint Paul, MN.
6. CARTER, J.F. 1993. Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition. Cereal Food. World 38, 753-759.
7. CASTLE, E.P. and THRASHER, J.B. 2002. The role of soy phytoestrogens in prostate cancer. Urol. Clin. N. Am. 29, 71-81.
8. DHINGRA, S. and JOOD, S. 2004. Effect of flour blending on functional, baking and organoleptic characteristics of bread. Int. J. Food Sci. Tech. 39, 213-222.
9. DUBOST, N.J., SHEWFELT, R.L. and EITENMILLER, R.R. 2003. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads. J. Food Quality 26, 27-42.
10. GIOVANNUCCI, E., ASCHERIO, A., RIMM, E.B., STAMPFER, M.J., COLDITZ, G.A. and WILLETT, W.C. 1995. Intake of carotenoids and retinol in relation to risk of prostate cancer. J. Natl. Cancer Inst. 87, 67-76.
11. GRIZOTTO, R. and DE MENEZES, H.C. 2002. Effect of cooking on the crispness of cassava chips. J. Food Sci. 67, 1219-1223.
12. HASLER, C.M. 2002. The cardiovascular effects of soy products. J. Cardiovasc. Nurs. 16, 50-63.
13. HUNG, T., NITHIANANDAN, V. and BLACK, R.G. 1991. Preparation and evaluation of pasta supplemented with chickpea and lupin flours. In 'Cereals International.'Brisbane, Qld (D.W. Martin and C.W. Wrigley, eds.) pp. 87-91, Cereal Chemistry Division, Royal Australian Chemical Institute, NSW, Australia.
14. KLEIN, B.P., PERRY, A.K. and ADAIR, N. 1995. Incorporating soy proteins into baked products for use in clinical studies. J. Nutr. 725, 666S-674S.
15. LEE, K.A. and BRENNAND, C.P. 2005. Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate. Int. J. Food Sci. Tech. 40, 501-508.
16. MARNETT, L.F., TENNEY, R.J. and BARRY, V.D. 1973. Methods of producing soy-fortified breads. Cereal Sci. Today 18, 38-43.
17. MEAGHER, L.P. and BEECHER, G.R. 2000. Assessment of data on the lignan content of foods. J. Food Comp. Anal. 13, 935-947.
18. MURPHY, P.A., SONG, T., BUSEMAN, G., BARUA, K., BEECHER, G.R., TRAINER, D. and HOLDEN, J. 1999. Isoflavones in retail and institutional soy foods. J. Agric. Food Chem. 47, 697-704.
19. OOMAH, B.D. and MAZZA, G. 1993. Flaxseed proteins-a review. Food Chem. 48, 109-114.
20. RAIDI, M.A. and KLEIN, B.P. 1983. Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chem. 60, 367-370.
21. RIMM, E.B., STAMPFER, M.J., ASCHERIO, A., GIOVANNUCCI, E., COLDITZ, G.A. and WILLETT, W.C. 1993. Vitamin E consumption and the risk of coronary heart disease in men. N. Engl. J. Med. 328, 1450-1456.
22. RYAN, K.J., HOMCO-RYAN, C.L., JENSON, J., ROBBINS, K.L., PRESTAT, C. and BREWER, M.S. 2002. Effect of lipid extraction process on performance of texturized soy flour added wheat bread. J. Food Sci. 67, 2385-2390.
23. SCHEIBER, M.D., LIU, J.H., SUBBIAH, M.T.R., REBAR, R.W. and SETCHELL, K.D.R. 2001. Dietary inclusion of whole soy foods results in significant reductions in clinical risk factors for osteoporosis and cardiovascular disease in normal postmenopausal women. Menopause 8, 384-392.
24. SHOGREN, R.L., MOHAMED, A.A. and CARRIERE, C.J. 2003. Sensory analysis of whole wheat/soy flour breads. J. Food Sci. 68, 2141-2145.
25. SIDHU, J.S., AL-HOOTI, S.N., AL-SAQER, J.M. and AL-OTHMAN, A. 2001. Studies on the development of pan bread using raw wheat germ. J. Food Quality 24, 235-247.
26. STAMPFER, M.J., HENNEKENS, C.H., MANSON, J.E., COLDITZ, G.A., ROSNER, B. and WILLETT, W.C. 1993. Vitamin E consumption and the risk of coronary disease in women. N. Engl. J. Med. 328, 1444-1448.
27. TSEN, C.C. and HOOVER, W.J. 1973. High-protein bread from wheat flour fortified with full-fat soy flour. Cereal Chem. 50, 7-16.
28. WATSON, S.A. 1987. Structure and composition. In Corn: Chemistry and Technology (S.A. Watson and P.E. Ramstad, eds.) pp. 311-349, AACC, Saint Paul, MN.
29. WEBER, E.J. 1987. Lipids of the kernel. In Corn: Chemistry and Technology (S.A. Watson and P.E. Ramstad, eds.) pp. 311-349, AACC, Saint Paul, MN.