Elaboração de pães com adição de farinhas de soja preta e amarela

Abstract

The purpose of this work was to prepare breads with partial substitution of wheat flour for yellow or black soybean meal, evaluating physical characteristics and chemical composition. The standard bread (PP) had wheat flour, salt, crystal sugar, soybean oil, biological yeast and water as ingredients. In the others, 25% of the wheat flour was replaced by yellow (PSA) and black (PSP) soybean meal. In the color attributes, the breads added of soy had the lowest values of luminosity and less yellowish coloration in the crust, whereas the PSP had a lower luminosity and the PSA presented a more yellowish coloration in the in the bread crumbs. The substitution of wheat flour by soybean meal altered some physical characteristics of the breads, which presented lower volume and higher density. In the chemical composition, the addition of soybean increased levels of minerals, lipids, proteins, dietary fiber and total phenolic compounds, to the detriment of the digestible carbohydrates in the breads. It is concluded that the added breads of soybean meal have lower volume, but present higher nutritional value.