Effect of Wet-type Grinder-treated Okara on Bread-making Properties and Rapidly Digestible Starch

Abstract

Wet-type grinder (WG) is a nanofiber technology that increases the viscosity and improves the dispersibility of okara. Here, we investigated the effect of WG-treated okara on bread-making and the rapidly digestible starch (RDS) of bread. The effect of the amount of water added to WG-treated okara bread was examined. Based on the results of specific volume and compressed force value (CFV), the optimal amounts of water added were 90, 100, 110, and 130 g for 2%, 4%, 6%, and 8% of WG-treated okara, respectively. The bread-making performance of WG-treated okara was compared with that of untreated okara. The results showed that WG-treated okara suppressed the decrease in specific volume and the increase in the CFV of bread. The effect of WG-treated okara on the RDS of bread was also investigated. The addition of okara reduced the RDS of bread. However, there was no difference in RDS between WG-treated and untreated okara bread. Furthermore, the 2% WG-treated okara bread was comparable to the control regarding specific volume and CFV and showed a 52% reduction in RDS. These results suggest that WG-treated okara suppresses the decrease in specific volume and the increase in the hardness of bread.