Abstract
Bread was made by a straight-dough baking process from wheat flour partially substituted with cooked soybean flour (AS-K). The addition of soybean flour for making white bread reduced the bread quality in such respects as loaf volume. The adverse effects were overcome by optimizing the water content of the dough and the length of the 2nd fermentation period. The crumbing properties such as the hardness and cohesiveness of bread containing 5 % soybean flour were similar to those of white bread (control), although the hardness of bread crumbs containing 10 % soybean flour was higher than that of the control bread.
The sensory evaluation resulted in the bread containing 5% soybean flour being more liked than the white bread. The development of staleness during storage in a refrigerator of bread containing 5 or 10 % soybean flour was suppressed slightly in comparison with the white bread, when staleness was evaluated by the hardness, cohesiveness and rupture strength of the bread.
