Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread

• Published in: Food science & technology 2021-05, Vol.143, p.111166, Article 111166
• Main Authors: Zhao, Chang-Cheng, Lu, Ji-Ke, Ameer, Kashif
• Format: Article
• Language: English
• Subjects: Bread; Isoflavone composition analysis; Physicochemical properties; Sensory evaluation; Tofu whey
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111166

Tofu whey, as the liquid by-product of tofu manufacturing, contain a high content of valuable nutrients. While, few studies have focused on the potential use of tofu whey as food ingredient. The study was aimed to evaluate effects of tofu whey powder (TWP) supplementation on physicochemical and functional properties of wheat flour pan bread. TWP-added breads showed significant decrease in baking loss but increase in specific volume, antioxidant activities, total phenolic and flavonoid contents of bread samples when increasing the addition levels of TWP. Isoflavone composition analysis showed genistein, daidzein, and glycitein as three major isoflavones, which indicated that the transformation of isoflavone glucosidic conjugates to aglycones was occurred during the bread making. While, at 4% or above addition levels, bread quality was negatively affected by TWP regarding both texture, color profiles and overall acceptance. As a by-product, TWP showed significant potential to improve the bread physicochemical and functional properties. •Genistein, daidzein, and glycitein are found in tofu whey powder (TWP).•Whole wheat flour pan bread was supplemented with TWP at 2%, 4% and 6% levels.•TWP greatly reduced baking loss and improved bread specific volume.•TWP-added breads had increased antioxidant activities, phenolic and flavonoid contents.•4% or higher TWP addition levels affected bread quality negatively.