FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 13 : Nuts and Oil Seeds

Wheat-soya flour

It is wheat flour fortified with defatted soya flour, maximum up to 10 %. In 1996 Government of India through Prevention of Food Adulteration Act included “paushtik” atta with a maximum of 10 per cent fortification of wheat flour with other protein sources such as defatted soya flour. Protein content in paushtik atta is about 16- 17 %. Soya flour is rich in protein and has an excellent profile of amino acids, particularly lysine which is deficient in wheat flour. Blending of 10 %soya flour with wheat flour will not only provide higher protein content but also improve the amino acid balance. In addition to nutritional improvements, soya fortified wheat flour will improve the functional characteristics of the end products in terns of better moisture retention, less oil absorption.

Lecithin helps in emulsifying fat in a dough or batter and it also helps release the baked items from the mould. Lipoxidase, an enzyme found in soya flour, apart form bleaching colour in flour also provides strength and tolerance to the gluten in the dough. Soya flour in bread improves water binding capacity as well as crumb colour.