In this study, the effect of adding soybean flour on fresh yeast activity and stored yeast in the refrigerator at 4C temperature was studied for 30 days. Soybeans were added in four forms: Aquest extract of soybean powder with yeast (suspension), Aqueous extract of soybean powder to dough ingredients, Aquest extract of soybean flour to yeast these additions were with (0.5-1-1.5-2%) for the weight of the flour in the dough, and mix these additions with a quantity of water equivalent to 10% of the amount of water needed to prepare the dough and leave it for one hour at the grade of 35C, Then added to the rest of the ingredients of the dough, and soybean flour was added in previous proportions. Then it was compared the effect of the previous additions to the activity of the fresh yeast, and then choose the best form of additive to apply to the yeast during the
storage period.
It was found that the best form for adding soybean flour is in the form of extract with the addition of 1% of the weight of the flour, the bread was prepared according to the best ratios was produced and stored in the refrigerator at 4C .It was found that the bread prepared with soybean in the form of aquest extract of soybean flour with yeast (suspension) was better quality of sensory properties and kept its freshness in terms of sensory properties better than the prepared bread without adding.
Al-Baath University Journal.
2018.
The effect of soybean flour on the activity of storage baker's yeast and the quality of Arabic bread
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