C: Food Chemistry
Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads
Version of Record online: 11 SEP 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1487–C1494, October 2013
How to Cite
Yezbick, G., Ahn-Jarvis, J., Schwartz, S. J. and Vodovotz, Y. (2013), Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads. Journal of Food Science, 78: C1487–C1494. doi: 10.1111/1750-3841.12246
- Issue online: 8 OCT 2013
- Version of Record online: 11 SEP 2013
- Manuscript Accepted: 24 JUN 2013
- Manuscript Received: 11 JUL 2012
- Center for Innovative Food Technology (CIFT)
Sourdough fermentation has been shown to have numerous beneficial effects on bread quality, and nutritionally enhance soy-supplemented bread by altering isoflavone chemical forms. Given this, the objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened soy breads by various physical, thermal, and sensorial methods, and to assess the effects of fermentation by various microorganisms on isoflavone profile in dough and breads using high-performance liquid chromatography analysis. Sourdough fermentation yielded a less extensible dough compared to yeast-leavened soy dough (P < 0.001), and resulted in a harder bread crumb (P < 0.05) and lighter crust color (P < 0.001), compared to yeast-leavened soy bread (Y-B). Sensory analysis revealed a significantly higher overall liking of Y-B compared to sourdough soy bread (SD-B) (P < 0.001). Segmentation analysis of the cohort suggests that overall liking and bread consumption frequency may be determinants of Y-B or SD-B preference. SD-B and Y-B exhibited similar shelf-life properties. Despite significantly different enthalpies associated with the melting of amylose-lipid complexes, thermal analysis of the 2 soy breads stored for 10 d (ambient conditions) demonstrated no significant difference in water distribution and starch retrogradation (P < 0.05). Lastly, SD-B was determined to have 32% of total isoflavones occurring in the aglycone form compared to 17% in Y-B. These findings warrant further investigation of sourdough fermentation as a processing technique for quality and nutritional enhancement of soy-based baked goods.
Sourdough fermentation of soy-supplemented dough offers an alternative strategy to increase the isoflavone aglycone pool in baked soy products.