Functional Characterization of Soybean-Enriched Composite Flour: Implications for Bakery and Food Thickening Applications

Background and Objective: Composite flours, combining various cereal and legume flours, are gaining attention as functional ingredients in food processing due to their diverse nutritional and functional properties. This study aimed to assess the quality attributes of a composite flour consisting of wheat, corn and soybean flours, with a focus on both functional and physicochemical characteristics. Materials and Methods: Composite flours were formulated by partially replacing wheat flour with corn and soybean flour. The physicochemical properties of the blends such as the pH, titratable acidity, loose and packed bulk densities, porosity and moisture content were determined using approved standard methods. Functional properties of the blends such as gelation temperature, water absorption capacity, oil absorption capacity, emulsification capacity, foam capacity, foam stability, swelling index and least gelling concentration were also determined. Results: The incorporation of corn or soybean flour significantly augmented the water absorption capacity of wheat flour (p<0.05). The composite flour demonstrated high water absorption suitable for bakery products, meat products, doughnuts and pancakes and high oil absorption ideal for thickening oil-rich foods like soups and dressings. The composite flour with a low gelling concentration could serve as a bulky agent in confectionery and pie formulations. Conclusion: These findings offer valuable insights for both domestic and industrial applications of corn and wheat flour enriched with soybean flour, facilitating product development and innovation in the food industry.