Abstract:

Farinograph properties and baking characteristics of soybean fiber-fortified dough were investigated in this
study. Different samples, 100% gluten dough and dough fortified with 10% soybean dietary fiber singly or together with
0.5% or 1% glyceryl monolinolenate or glyceryl monolaurate were examined comparatively. Results showed that addition
of soybean dietary fiber could shorten the stability time, increase the degree of softening and adhesiveness, and reduce
the hardness of dough. Moreover, Bread specific volume and springiness decreased and hardness increased. As a result,
the sensory quality of bread deteriorated. Addition of 1% glyceryl monolinolenate or glyceryl monolaurate resulted in a
significant decrease in water loss rate during storage of dietary fiber-fortified bread and a notable improvement in sensory
quality and baking characteristics. Thus we conclude that the negative impact of soybean dietary fiber added in dough
on farinograph properties and baking characteristics can be improved by further addition of glyceryl monolinolenate or
glyceryl monolaurate.

Key words: soybean fiber, dough, emulsifier, farinograph properties, bread, baking quality