FUNCTIONAL FACT SHEETS
Meat, Poultry and Seafood | Baked Goods / Cereal Products
Snack Foods | Dairy Applications
SOY PROTEIN IN BAKED GOODS / CEREAL PRODUCTS
Food Applications
Soy protein is a cost-effective way to reduce fat, increase protein content and improve overall baking characteristics of baked goods such as breads, rolls, doughnuts, cookies, cakes, pies, batters and breadings, muffins and pasta. Soy protein is also a cost-effective way to enhance the nutritional profile of many cereal-based products such as hot cereal mixes, cold cereals and cereal bars.
Soy Products Used
Soy flour and grits help promote moisture retention, improve crust color, extend shelf life and, when used in most blends, can help lower production costs. They are commonly used in doughnuts and other deep-fried products to reduce fat penetration. They are also used in formulations of low-cholesterol baked items, for example, to reduce egg usage in cakes. Up to 3 percent of wheat flour in a formula can be replaced with soy flour without further formula adjustments other than water. Usually, for every pound of soy flour substituted in the formula, an additional 1 to 1.5 pounds of water must be added.
Isolated soy protein and soy protein concentrates are used as protein supplements in cereals and a variety of baked goods.
Isolated soy protein, soy protein concentrates and soy flour/grits are used in conjunction with one another as ingredients in hot cereal mixes, additions in the production of cold cereals and as components of breakfast bars.
Soy Protein Functional Benefits
| Benefits | Soy Protein Products | ||
| Isolated Soy Protein | Soy Protein Concentrates | Soy Flour / Grits | |
| Moisture Retention | X | X | X |
| Extends Shelf Life | X | X | X |
| Replaces / Increases Protein | X | X | X |
| Minimizes Oil Absorption | X | X | |
| Color Control | X | X | |
| Improves Dough Handling | X | X | X |
| Emulsifies Fats | X | X | X |
| Low Flavor Profile | X | X | |
| Improves Microwave Cooking Characteristics | X | X | |
| Replaces Nonfat Dry Milk | X | X | |
SAMPLE FORMULAS
Onion Breadsticks
(high soy protein)
| Ingredients | |
| 6 lbs | bread flour |
| 1 lb. 10 oz. | isolated soy protein (SUPRO 670*) |
| 1 cup | dried onion flakes |
| 1/2 oz | salt |
| 4 oz. | sugar |
| 1-3/4 oz | activated dry yeast |
| 1/2 cup | soybean oil |
| 9-1/2 cups | lukewarm water (100-105°F) |
Directions:
1. Preheat oven to 375°F.
2. Combine bread flour, isolated soy protein and onion flakes in 30 qt. mixing bowl of a high-power mixer.
3. Combine salt, sugar, yeast, oil and water. Add to the dry mixture.
4. Mix with a dough hook eight to 10 minutes or until cohesive dough is formed and the sides of the bowl are clean.
5. Weigh out 1-3/4 oz. dough for each breadstick. Shape like a rope, approximately six to nine inches long. Place on a greased baking sheet and bake 12 to 15 minutes.
SOURCE: Recipe developed and tested by the University of Illinois at Urbana-Champaign's Department of Food Science and Human Nutrition.
Rosemary Italian Flat Bread
(high soy protein
| Ingredients | |
| 4 lbs. 12 oz. | bread flour, unsifted |
| 1 lb. 5 oz. | isolated soy protein (SUPRO 670*) |
| 1/3 oz. | crushed, dried rosemary, (not ground) |
| 1/2 oz. | salt |
| 4 oz. | sugar |
| 1-1/4 oz. | activated dry yeast |
| 1/3 cup | soybean oil |
| 8-1/3 cups | lukewarm water (100-105°F) |
Directions:
1. Preheat oven to 400°F.
2. Combine bread flour, isolated soy protein, rosemary,salt, sugar and yeast in 30 qt. mixing bowl of a high-power mixer.
3. Combine oil and water. Add gradually to the dry mixture.
4. Mix with a dough hook eight to 10 minutes or until a cohesive dough is formed and the sides of the bowl are dean.
5. Turn dough onto lightly floured surface. Divide dough into three 1/2-ounce balls. Roll with the rolling pin to a 5-inch diameter and place on greased baking sheet.
6. Prick lightly with fork in a uniform pattern, about 1-inch apart. Let rise uncovered in proofing area 15 minutes.
7. Bake 12 to 15 minutes.
SOURCE.' Recipe developed and tested by the University of Illinois at Urbana-Champaign's Department of Food Science and Human Nutrition.