{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/35641"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/35641","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread","abstract":"The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax meal and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides in breads increased during the first four weeks of the study, and then decreased, as would be expected as breads are exposed to more elements with time. Moisture content was not significantly different between the breads. Breads containing flax were significantly firmer (p < 0.02) in texture. Breads containing flax were also significantly lower in volume (p < 0.005) and significantly darker in crumb color (p < 0.01). The level of 10% soy contributed to a significantly darker crust color (p < 0.04). Quantitative descriptive analysis (QDA) found the level of 10% soy also contributed to an increased stale taste and aftertaste, firmer texture, coarser crumb, and drier loaf (p < 0.05). Musty aroma was not significantly different among breads and all breads containing flax had an increased grainy taste (p < 0.0001). Soy was found to have no significant antioxidant effect on the prevention of flaxseed rancidity in yeast breads.","abstract_html":"The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax meal and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides in breads increased during the first four weeks of the study, and then decreased, as would be expected as breads are exposed to more elements with time. Moisture content was not significantly different between the breads. Breads containing flax were significantly firmer (p &lt; 0.02) in texture. Breads containing flax were also significantly lower in volume (p &lt; 0.005) and significantly darker in crumb color (p &lt; 0.01). The level of 10% soy contributed to a significantly darker crust color (p &lt; 0.04). Quantitative descriptive analysis (QDA) found the level of 10% soy also contributed to an increased stale taste and aftertaste, firmer texture, coarser crumb, and drier loaf (p &lt; 0.05). Musty aroma was not significantly different among breads and all breads containing flax had an increased grainy taste (p &lt; 0.0001). Soy was found to have no significant antioxidant effect on the prevention of flaxseed rancidity in yeast breads.","abstract_has_math":false,"creators":["Davis, Sarah Farthing"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods, and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Conforti, Frank D."],"committee_members":["Marcy, Joseph E.","Niba, Lorraine L."],"year":2004,"date_issued":"2004-11-02","date_published":"2004-11-02","updated_at":"2026-07-22T22:19:49Z","subjects":["Oxidation","antioxidant","yeast bread","flaxseed","soy"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-11092004-124045"],"render_values":[{"text":"etd-11092004-124045","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/35641","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Conforti, Frank D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Marcy, Joseph E.","Niba, Lorraine L."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods, and Exercise"]},{"key":"dc:creator","label":"Author","values":["Davis, Sarah Farthing"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:47:40Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:47:40Z","2004-11-12"]},{"key":"dc:date.issued","label":"Date","values":["2004-11-02"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Oxidation","antioxidant","yeast bread","flaxseed","soy"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-11092004-124045"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/35641"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax meal and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides in breads increased during the first four weeks of the study, and then decreased, as would be expected as breads are exposed to more elements with time. Moisture content was not significantly different between the breads. Breads containing flax were significantly firmer (p < 0.02) in texture. Breads containing flax were also significantly lower in volume (p < 0.005) and significantly darker in crumb color (p < 0.01). The level of 10% soy contributed to a significantly darker crust color (p < 0.04). Quantitative descriptive analysis (QDA) found the level of 10% soy also contributed to an increased stale taste and aftertaste, firmer texture, coarser crumb, and drier loaf (p < 0.05). Musty aroma was not significantly different among breads and all breads containing flax had an increased grainy taste (p < 0.0001). Soy was found to have no significant antioxidant effect on the prevention of flaxseed rancidity in yeast breads."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Conforti, Frank D."],"dc:contributor.committeemember":["Marcy, Joseph E.","Niba, Lorraine L."],"dc:contributor.department":["Human Nutrition, Foods, and Exercise"],"dc:creator":["Davis, Sarah Farthing"],"dc:date.accessioned":["2014-03-14T20:47:40Z"],"dc:date.available":["2014-03-14T20:47:40Z","2004-11-12"],"dc:date.issued":["2004-11-02"],"dc:description.abstract":["The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax meal and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides in breads increased during the first four weeks of the study, and then decreased, as would be expected as breads are exposed to more elements with time. Moisture content was not significantly different between the breads. Breads containing flax were significantly firmer (p < 0.02) in texture. Breads containing flax were also significantly lower in volume (p < 0.005) and significantly darker in crumb color (p < 0.01). The level of 10% soy contributed to a significantly darker crust color (p < 0.04). Quantitative descriptive analysis (QDA) found the level of 10% soy also contributed to an increased stale taste and aftertaste, firmer texture, coarser crumb, and drier loaf (p < 0.05). Musty aroma was not significantly different among breads and all breads containing flax had an increased grainy taste (p < 0.0001). Soy was found to have no significant antioxidant effect on the prevention of flaxseed rancidity in yeast breads."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-11092004-124045"],"dc:identifier.uri":["http://hdl.handle.net/10919/35641"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["Oxidation","antioxidant","yeast bread","flaxseed","soy"],"dc:title":["The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread"],"dc:type":["Thesis"],"thesis:degree_discipline":["Human Nutrition, Foods, and Exercise"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:49Z"}