Effect of soy milk powder addition on staling of soy bread

Effect of soy milk components (soluble fibre (SF), insoluble fibre (ISF), soy protein) on physicochemical properties (crust and crumb colour, water activity, total moisture content, “freezable” water (FW), “unfreezable” water (UFW), amylopectin recrystallisation (ARC), stiffness and firmness) of soy breads stored for 7 days was studied. By the end of storage ISF additions significantly increased ARC (from 0.01 to 0.57 W/g), whereas SF additions (0.30 W/g) retarded staling with respect to soy flour bread (0.39 W/g). Principal Component Analysis (PCA) of all the different treatments and formulations indicated that SMP addition resulted in the lowest firmness and least amylopectin retrogradation at the end of storage, likely due to the synergistic effect of soluble fibre, partly denatured soy proteins and lipid content of this ingredient.