Title page for ETD etd-11092004-124045

Type of Document Master's Thesis
Author Davis, Sarah Farthing
URN etd-11092004-124045
Title The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
Degree Master of Science
Department Human Nutrition, Foods, and Exercise
Advisory Committee
Advisor Name Title
Conforti, Frank D. Committee Chair
Marcy, Joseph E. Committee Member
Niba, Lorraine L. Committee Member
  • oxidation
  • antioxidant
  • yeast bread
  • flaxseed
  • soy
Date of Defense 2004-11-02
Availability unrestricted
The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax meal and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides in breads increased during the first four weeks of the study, and then decreased, as would be expected as breads are exposed to more elements with time. Moisture content was not significantly different between the breads. Breads containing flax were significantly firmer (p < 0.02) in texture. Breads containing flax were also significantly lower in volume (p < 0.005) and significantly darker in crumb color (p < 0.01). The level of 10% soy contributed to a significantly darker crust color (p < 0.04). Quantitative descriptive analysis (QDA) found the level of 10% soy also contributed to an increased stale taste and aftertaste, firmer texture, coarser crumb, and drier loaf (p < 0.05). Musty aroma was not significantly different among breads and all breads containing flax had an increased grainy taste (p < 0.0001). Soy was found to have no significant antioxidant effect on the prevention of flaxseed rancidity in yeast breads.
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