title: Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.
abstract: BACKGROUND
  The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate.
  
  
  METHODS
  Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days.
  
  
  RESULTS
  The blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P < 0.05). Organoleptic test indicates that the best formulation is between 3 and 7% fortifications of DSF blends. In biological evaluation, rats fed the control diet had the lowest body weight gain and their food efficiency ratio was significantly different (P < 0.05) in compare with 7% DSF-fortified blend.
  
  
  CONCLUSIONS
  It was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition.
authors.affiliation: Department of Nutrition and Physiology Research Center, School of Health, Kerman University of Medical Sciences, Kerman, Iran.
authors.forename: Mohammad Reza
authors.initials: MR
authors.lastname: Mahmoodi
authors.affiliation: Department of Nutrition and Physiology Research Center, School of Health, Kerman University of Medical Sciences, Kerman, Iran.
authors.forename: Morteza
authors.initials: M
authors.lastname: Mashayekh
authors.affiliation: Department of Food Science and Technology, School of Nutrition and Food Technology, Shaheed Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Mohammad Hasan
authors.initials: MH
authors.lastname: Entezari
keywords: Defatted soy flour; fortified bread; organoleptic properties; rat growth rate