AOAC GFA Stakeholder Program Meeting Book (August 29, 2021)

Soy in Wheat Flour Pre-Spikes: Homogeneity

Soy ingredients

Level (ppm total soy protein) Overall CV(%)

Homogeneity CV (%)

Non-roasted soy flour

5000 1000 1000 1000 1000 1000

14% 14% 10% 13%

12% 15%

Roasted soy flour

SPI-A

9%

SPI-B (hydrolyzed)

10%

SPC-A SPC-B

8% 7%

3% 8%

25

25

Soy Ingredients in Cookies

• Model sugar cookie: AACC International method no. 10-50.05 • Substitute an appropriate amount of wheat flour with soy in wheat flour pre-spikes • Example: 500-g batch, 238 g wheat flour • 100 ppm total soy protein in dough level: 50 g pre-spike (1000 ppm total soy protein) + 188 g wheat flour • Combine ingredients according to method • Form and bake • Determine moisture loss during baking • Homogenize prior to analysis

Ingredient Wheat Flour

Percentage (%)

47.6 27.5 13.5

Sugar

Unsalted Butter

7.0 3.4 0.5 0.4

Dextrose Solution (6% w/v)

Water

Baking Soda

Salt

26