Physical properties and water state changes during storage in soy bread with and without almond

Soy bread was formulated to impart different isoflavone profiles by addition of almond: a natural source of β-glucosidase. In this study, the influence of almond powder on loaf quality and storage stability of soy bread was investigated using thermal analysis, texture, loaf volume and air cell imaging techniques. Lipids introduced with the almond fraction, served as mediators to strengthen the interaction between wheat and soy protein, thereby increasing dough extensibility. Loaf quality of the almond soy bread was therefore improved since the collapse of air cells during bread preparation was prevented. This in turn favored better loaf quality. Additionally, water binding strength and changes thereof during storage, probed by thermal analysis, were found to significantly hinder the staling rate during prolonged storage of soy-containing breads.