This article is part of a four part series, detailing the use ofwhole soy ingredients in baking. This series will cover the followingtopics: Introduction, Functionality, Cost Savings, and Nutritional Benefits.

The functional properties of whole soy ingredients in baked foods are related to the types and quantities of protein and oil contained in the soybean. Whole soy ingredients, containing from 40-55% protein and between 8 and 25% oil, generally deliver the following functional properties in baked goods:

Dough Conditioning: Uncooked soy ingredients (called enzyme active) contain high levels of the enzyme lipoxygenase. In white breads and buns, lipoxygenase strengthens the gluten matrix, improving dough machinability and mixing tolerance. Compared with other dough conditioning systems, enzyme active full fat soy flour is very cost-effective, results in a cleaner label, and is very simple to use (0.5% inclusion rate, wheat flour basis). In addition to strengthening the dough, the lipoxygenase also bleaches the pigments in the wheat flour, resulting in a whitening of the crumb.

Emulsification: A portion of the oil in soy is lecithin, a very common emulsifier in baked products. When heat is applied to whole soy during processing, the enzymes are inactivated and the oils are stabilized, resulting in an extended shelf life ingredient that delivers emulsification and water-binding properties at 2.5%-5.0% inclusion rate (wheat flour basis) in sweet baked products. Roasted full fat soy flour (40% protein, 24% oil) is commonly used in deep fried applications such as cake donuts to deliver excellent mouth-feel and to restrict the up-take of oil into the batter during frying. This same functionality can be applied to pie crusts and breadings.

Water binding: Whole soy ingredients are very hydrophilic—they can absorb approximately their own weight in water. A general rule of thumb is for every kg of whole soy incorporated into a batter or dough, a baker should incorporate an additional kg of water. Because the soy is able to bind this extra water, the result is a softer bite out of the oven, a slowing of the rate of staling, and a higher yield per batch. Low fat soy ingredients (50% protein, 8% oil) offer the strongest water binding and absorption of all whole soy ingredients, due to the higher protein level.

Texture enhancement: By carefully controlling the milling and sifting stages, whole soy ingredients can be made in a variety of finished particle sizes to meet application needs. From the very coarse full fat soy grits or meal, to a nearly soluble fine grind full fat flour, these ingredients all contribute to the textural properties of hearth breads, bars, cookies, muffins, and grain-based beverages.

Continue to "Whole Soy Ingredients in Baking, Part Three: Cost Savings"