Low carbohydrates bread: Formulation, processing and sensory quality

A low carbohydrate bread formula was prepared using hard red spring wheat flour, soy protein and vital gluten. Soy protein was treated with ethanol and jet-cooked to remove the beany taste. Vital gluten and soy protein blends were prepared and added to the control flour in order to reduce the final starch content by 52%. The ratio of soy protein:vital gluten was adjusted, based on the Farinograph profile of the blend relative to the control flour. AACC Method 10-09, Straight dough, was used for the baking. The amounts of shortening and yeast were increased, to improve the dough consistency and to reduce beany taste, respectively. A blend of 70% gluten and 30% soy protein was added to replace 50% of the control flour. This blend gave a loaf value similar to the control. Overall, the loaf was softer, darker in colour and the grain was more open than the control. Another blend, with 50% soy nuggets and 50% vital gluten, was added to replace 50% of the control flour. This produced a loaf with 35% less volume, darker colour, and a grain similar to the control. The protein content of the final product was 56%, which is much higher than that reported in the literature. Bread with high protein content is more suitable for use in low carbohydrate diets than bread formulations currently used.