Soya flour has three primary functions in breadmaking:
1. Whitening Bread Crumb
The natural enzyme lipoxygenase is responsible for its whitening effect. During dough mixing, this enzyme catalyzes the oxidation of carotenoid pigments, which are naturally present in wheat flour and give it a yellowish hue.
By transferring oxygen from the atmosphere, lipoxygenase helps bleach these pigments, resulting in a whiter breadcrumb.
2. Improving Dough performance
Oxidation and Gas Retention: Lipoxygenase also facilitates oxidation, which strengthens the gluten network. This, in turn, improves gas retention, allowing for better loaf volume and texture.
Hydration: Soya flour increases the water absorption of dough, which contributes to a softer crumb and extends the bread’s shelf life. By binding water effectively, it slows moisture loss, keeping bread fresher for longer and enhancing texture stability.
3. Supporting Dough Elasticity
Soya flour frees lipids bound to gluten proteins, making these proteins more hydrophilic (water-attracting). This action enhances the formation of the visco-elastic film around air bubbles, which is crucial for achieving a uniform crumb structure.
Benefits for the Bakery Industry
- Soya flour is often used as a carrier for other functional ingredients, like oxidants, making it a 𝗰𝗼𝘀𝘁-𝗲𝗳𝗳𝗲𝗰𝘁𝗶𝘃𝗲 way to add multiple benefits to bread dough.
- It increases protein content, improving the nutritional value of baked goods.
- Beyond breadmaking, soya flour is used in gluten-free formulations and as an egg replacer in baked goods, catering to the growing demand for allergen-friendly and plant-based products.
However, due to its distinctive “beany” flavor, it must be used in small quantities (typically 1–2% of flour weight) to avoid off-flavors.
Soya Improvers in the Market
- Full-Fat, Enzime-Active Soya Flour: essential for achieving the desired bleaching and oxidation effects.
- Defatted Soya Flour: used for its protein content and dough-conditioning properties without the risk of oil rancidity.
- Soya Derivates: These include lecithin and hydrolyzed soy proteins, which offer emulsification and additional functionality for various bakery applications like cakes and muffins.
Source: https://lnkd.in/dTbC4qkK
