January 3, 2011 - 1:34pm
Does soy flour inhibit protease?
Hi,
I'm curious to know if soy flour can inhibit or slow down protease action in doughs. If so, what percentage is it safe to use with respect to flour? Does anyone have first hand experience with it?
I read some mention of it in baking applications, but nothing well explained.
If I werent sick at bed I would have tried it myself, but I have only whole (and very hard) soy beans at home :-(
Thanks,
Nico
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Hi Nico,
This is my understanding of why Soya flour is used:
Soya Flour
(no E number classification)
Not restricted used at up to 2% on flour weight
CARRIER or FILLER: to hold ingredients together and keep the mix flowing Also a BLEACHING AGENT and a mild OXIDIZING AGENT, not easily demonstrated, but thought to act as an adjunct which will encourage the ascorbic acid to function
I've not come across any reference to its reducing capabilities, but I would refer you to Calvel, and his loathing of bean flour for further reference. Main problem is dough oxidation, I believe, not protease.
Best wishes
Andy
You are precious as always!
Yes, soya flour and soy lecithin work equally well. I prepared a biga with a touch of rye starter, some soya flour (around 8%, maybe I should have used less) and a weak flour. Next morning the biga had doubled and the consistence was still as stiff as the night before.
Same procedure for the lecithin, but I had to dissolve it in boilig water (2 gr in 100 gr of water).
The only annoyance was a touch of bad smell that I didn't like. Well, soya somewhat smells.