A COMPARATIVE ANALYSIS OF SOYBEANS OF DIFFERENT MATURITIES FOR USE AS BAKERY INGREDIENTS

Abstract

Bakery products combine nutritional value, variety, technological possibilities, and emotional appeal, making them a popular product in the diet of many people. The objective of this study was to conduct a comparative analysis of mature soybeans and edamame for use as bakery ingredients. This article presents a comparative analysis of the chemical composition of mature soybeans and green soybeans (edamame). Mature soybeans have a higher nutritional value, while edamame beans are also good sources of protein, dietary fiber, minerals, and vitamins. The study methods included an analysis of scientific data on the nutritional value of mature soybeans and edamame, identifying key differences. Quality indicators for product samples were determined using generally accepted methods established in current regulatory documentation. Bakery products were prepared using traditional technology in accordance with the recipe book’s technological instructions, substituting some of the wheat flour for soy flour in sample #1 and thawed edamame beans ground into a paste in sample #2, replacing 10% of the premium wheat flour. The results show that the nutritional value of soy flour from mature soybeans is higher for most nutrients, but bakery products with additives meet regulatory requirements in terms of organoleptic and physicochemical properties. These products can be used as fortifying ingredients in bakery production.