Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective Evaluation

Three soy protein isolates were substituted on an equal protein basis for soy flour in a yeast bread formula. The consumer texture profile technique was used for sensory evaluation of the breads. A compression cage attached to an Instron was used for objective evaluation of textural characteristics. Panelists noted differences in smoothness, uniformity of cell distribution, chewiness, greasiness and crumbliness among the soy‐containing breads. Deviations from the perceived ideal bread were shown for most textural characteristics. Soy isolates influenced volume, specific volume, hardness, springiness, gumminess and chewiness of the breads.