EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS

Abstract

Bakery products are a nutrition group that is chosen by many people in different countries. Due to low cost, being prepared practically and nutritious, appealing to all age groups and being economical, they are preferred. Considering consumption rate of bakery products consumed by people, the enrichment by needed basic food items is inevitable. In this study, research of some functional and chemical properties of carob and soy flour that can be used as alternatives of wheat flour, and use of them as food additives in production of bakery products such as pasta, biscuits, cracker, bread etc. is aimed. It is investigated that carob flour (CF) and soy flour (SF) one of the materials that can be used as bakery product enrichment agent and obtain functional foods. CF has a unique smell, color and taste, has high dietary fiber content (32.87%), complex carbohydrates and a small amount of fat (0.31%). And it is also investigated that soy flour (SF) has a high protein rate (p<0.05) and dietary fiber content compared to wheat flour (WF). Carob flour is found to have low energy content compared to WF and SF. Based on the functional analyses of flour samples, it is determined that CF and SF samples have a higher water absorption capacity and solubility in water compared to WF. Due to these properties, it is predicted that these flours can be used as alternative food additives and are supposed to contribute to food industry in terms of the properties of the last product and improvement of species.