Effects of monascus -fermented soybean powder on the quality, isoflavones composition and sensory acceptance of steamed bread

Most studies only preliminarily assessed the effects of non-grain supplemental levels on the physicochemical and nutritional properties of steamed bread, and few further analyzed the ways to improve its quality by changing the properties of raw materials themselves. This study investigated the effect of Monascus -fermented autoclaved whole soybean flour (FAWSF) and autoclaved whole soybean flour (AWSF) as wheat flour substitutes in making steamed bread. The contents of protein and soluble dietary fiber were higher in FAWSF than in AWSF. Steamed bread substituted with FAWSF significantly reduced the degree of crystallization and retrogradation. Furthermore, the steamed bread with 5% FAWSF was better than the control in terms of specific volume, texture, total phenolic content, and soybean isoflavones, improving the overall quality of steamed bread. Therefore, FAWSF is a promising new food ingredient.