Adding soy flour with whole wheat flour?
It would be 400g of whole wheat and 100g of soy flour.
In the Panasonic 2501 manual it states that:
"Products milled from other grains are occasionally used in bread. i.e. corn meal, rice, millet,
soy, oat, buckwheat and barley flours. These do not contain protein that form sufficient gluten and
therefore they should not be substituted for bread flour in the recipes. For gluten free bread making
see page 6. Do not add more than the stated amount in the following recipes, otherwise a good result will
not be achieved."
However I found different articles where this is not so underscored as a potential problem if the ratio is below 25%.In the manual's multigrain recipe it says only 30g of soy flour, but this is more of a whole wheat bread, has anyone tried this combo?
:)
Have you ever added soybean oil into the mix?
There is only mention of olive oil in the manual but not for this type of bread, I'm asking because soybean oil is rich in omega acids, which are quite important.
If you are concerned about the gluten content, you can bump it up with VWG. Just replace a small amount of your flour with VWG, or even just add it in as extra.
Soybean oil should work just fine in your bread. The oil will give your bread a softer texture than if it had no oil at all. I've used up to 8% oil compared to flour by weight with great results. So, for 500g flour (400g WW plus 100g soy), that would translate to 40g oil. I don't know how much water you're using, but I usually stay around 60%, which in this case would be 300g. With the soy flour, you may need more.
One oil BEHAVES pretty much the same as any other oil in bread. I'm not talking about the nutritional aspect. However every "FLOUR" has unique characteristics and behaves VERY differently in baking. Flour has pretty much come to mean anything in a powder form so soy "flour" is just dried soybeans that are pulverized into a powder. It will greatly effect how the dough behaves and the crumb characteristics.
It sounds like you are at the beginning of your breadmaking journey and some experimentation is called for. So get a notebook and keep track of what you change as you make each loaf. Pick one recipe to make over and over and just change one type of thing-whether it is an ingredient or a technique.
Keep browsing here and use the search box-it is set up very well and there is a LOT of info on this site.
The primary fatty acid of interest in vegetable oil is linoleic acid, which is fairly low in olive oil (6-14% linoleic acid). By comparison, grape seed oil can contain as much as 75% linoleic acid. The enzyme lipoxidase, which is naturally present is wheat flour, brings about the oxidation of linoleic acid and certain other fatty acids. In a coupled reaction, carotene is oxidized, rendering it colorless. Lipoxidase is abundant in bean flours such as raw soybean and fava bean flour.
use a machine but have replaced 10% of the flour in any recipe with non gluten flour with no ill effects. When it it gets to 20% I add some VWG to compensate.