Effect Of Soyabean Okara On Dough Properties And Its Application In Baked Goods

Soybean okara is the by-product of soybean milk,bean curd and other soybean processing products.But dried soy okara,which has large grains and a coarse taste,is often used as a feed and fertilizer,or simply discarded,with little added value.Therefore,this paper applies soybean okara to baked goods,develops soybean okara plant-based cake,soybean okara crisp biscuit,soybean okara bread,soybean okara crisp four products,improve the content of dietary fiber in baked products.The main research and conclusions of this dissertation are as follows:1.Add bean residue to the plant-based cake in the proportion of 5%,10%,15%,20%,25% and 30%.Determine the amount of bean residue to be added according to the sensory evaluation as the measurement standard,and then improve the quality of cake by optimizing the type and dosage of hydrophilic colloid and emulsifier.Finally,the proportion of soybean residue was determined to be 15%,and the amount of soybean lecithin was 0.5%.The optimal formula of the product is: 4.5 g soybean residue powder,25.5 g low gluten flour,0.5 g baking soda powder,0.3 g baking powder,6.0 g white granulated sugar,24.0 g soybean milk,6.0 g lemon juice,150.0mg soybean lecithin.A plant-based cake with high dietary fiber content was prepared and its nutritional components were determined.2.Add bean residue to crisp biscuits in the proportion of 5%,10%,15%,20% and30%,determine the amount of bean residue to make crisp biscuits with sensory evaluation as the measurement standard,and determine its nutritional composition.The final formula of the product is 7.5g soybean residue powder,42.5g low gluten flour,5.0g corn starch,10.0g soybean milk,12.5g vegetable oil,10.0g brown sugar,0.5g edible salt and 0.5g baking powder.The biscuit made of bean residue has good nutritional value and crispy taste,rich brown sugar flavor.3.Add soybean residue to bread at the ratio of 5%,10%,15% and 20%,and determine the addition amount of soybean residue as 10% according to the measurement standard of sensory evaluation.Then add gluten to improve the quality of bread.The formula was determined as follows: 10.0g soybean residue powder,82.5g strong flour,7.5g gluten powder,8.0g skim milk powder,8.0g sugar,8.0g vegetable oil,20.0g egg,56.0g water,1.2g yeast,0.8g salt,and the nutritional composition was determined.4.Add the soybean residue to the crisp chips at the ratio of 5%,10%,15% and20%,and determine the addition amount of soybean residue as 20% based on sensory evaluation;The final formula was: soybean residue powder 10.0g,potato whole powder40.0 g,corn starch 15.0 g,edible salt 1.0g,vegetable oil 5.0g,water 60.0 g,and the nutritional composition table was determined.The resulting chips are crispy and have a strong potato flavor.5.The influence of soybean okara on the properties of dough is an important factor for its successful application in various baked goods.Therefore,we further investigated the effects of different proportions of soybean okara on the dough characteristics of low gluten wheat flour,high gluten wheat flour and potato starch.Through rheological data analysis,it was found that the addition of soybean okara reduced the peak viscosity,minimum viscosity,decay value and recovery value of low gluten wheat flour,high gluten wheat flour and potato starch,which could improve the stability of dough and delay aging.The addition of soybean okara also improves the energy storage modulus G ’and loss modulus G".However,the addition of large amounts of soy okara can reduce the elasticity of the dough and increase the hardness of the dough,resulting in brittle baked goods and poor shagginess.