The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour

Abstract

Soybean (Glycine max (L.) Merr.) is a species of legume, native to a Eastern Asia and an important global crop, today. Soybean is rich in high quality proteins, contains essential amino acids, similar to those found in meat, minerals such as Fe, Zn, Cu, Mn, Ca and Mg as well as phytic acid. The bulk of seed soybean proteins contains albumins and globulins as major components, but there are minor, undesirable components such as inhibitors of trypsyn and chymotrypsin, and sugar-binding lecitins. The inhibitors and lecitins are generally inactivated by heat treatment. A new immunochemical methods can be used for quantitative detection of soybean proteins and production of healthful foods (Brandon & Friedman, 2002). The soybean lipid contains a significant amount of unsaturated acids: linolenic acid, known as omega-3 acid, linoleic, -linolenic and arachidonic acid, known as omega-6, and oleic acids known as omega-9 acid and are very important in human nutrition (Liu, 1997). The soybean lipid also contains saturated acids: palmitic and stearic acid (Bressani, 1972; Olguin et al., 2003; Bond et al., 2005), as well as tocopherols (Ortega-Garcia et.al., 2004, Yoshida et al., 2006). These soybean components make the products with soybean have higher nutritional value.