EFFECT OF DEFATTED SOY FLOUR ON THE QUALITY OF BUNS

High protein buns were prepared by replacing wheat flour with 5, 10 an d 15% defatted soy flour (DSF). The farinograph water absorption of do uble increased from 60.4 to 67.2% and dough development time from 2.0 to 5.5 min with increasing addition of soy flour. The mixograph area d ecreased from 75.9 to 71.0 cm(2), the extensograph resistance to exten sion, extensibility and area values decreased gradually from 990 to 78 0 BU, 138 to 115 mm, 182.8 to 136.0 cm(2), respectively, indicating ad verse effect on the dough properties. Though the specific volume of bu ns decreased from 3.80 to 3.61 ml/g with 15% addition of soy flour, th e firmness of crumb decreased from 5.50 to 3.64 N, indicating improvem ent in softness. The protein contents of buns increased from 11.01 to 18.89%. Addition of sodium stearoyl-2-lactylate (SSL) or soy lecithin (SL) improved the quality of buns, containing soy flour.