**4. Conclusion**

The soybean flour addition increased the protein content up to 20.0%, the ash content up to 2.08% and lipid content up to 7.2%, while decreased starch, gluten and carbohydrates content for 19.8, 7.2 and 16 g/100 g flour mixture, respectively. Dough rheological properties and lipid profile depend on soybean flour portion. The soybean flour addition had positive influence on the quality number and group and extended duration of dough stability. The dough water absorption and the degree of softening increased with increasing soybean flour portion. The dough with soybean flour portion of 20 and 30% had lower values for energy in comparison to dough made of wheat flour only and it could be economically important. Values of gelatinization temperature for dough with soybean flour were higher than dough with wheat flour, maybe due to a specific behaviour of soy starch in

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combination with wheat starch. The maximal pasta viscosity decreased when soybean flour portion increased, even seven times when the soybean flour portion was 30%, probably due to short amylopectin branch-chain in soybean starch. All the wheat-soybean flour mixtures had higher free fatty acids and triacylglycerols content than wheat flour. Wheat-soybean flour mixtures had higher content of stearic and behenic acid compared to wheat flour, had almost the same content of linoleic acid as wheat flour and contained linolenic acid which was absent in wheat flour. The ratio of total unsaturated to total saturated fatty acids content was higher in flour mixtures than in wheat flour. The rheological properties of dough, such as water absorption and stability, had the same dependency on soybean flour portion in mixtures as the content of free fatty acids, while the content of triacylglycerols had the same dependency as water absorption and dough development time. In the same way, the content of monoacylglycerols and diacylglycerols had influence on dough extensibility and all these dependences were confirmed by statistical analysis with positive correlation coefficient value, higher than 0.85. The cluster analysis showed that the mixtures with soybean flour portions of 20 and 30% (w/w) were joined with wheat flour at the same distance level, so the soybean flour portion of 30% could be used to enrich even more dough with soybean protein and the main rheological properties remain satisfactory as with portion of 20%.

#### **5. Acknowledgement**

This work was supported under the project No.OI 172047 by the Ministry of Science of the Republic of Serbia.

#### **6. References**


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**5. Acknowledgement** 

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**5** 

*Brazil* 

**Lipids, Nutrition and Development** 

Lipids are classified as simple, compound and derived based on the hydrolysis, which result in breaking the fatty acids off, leaving free fatty acids and a glycerol, using up three water molecules. Simple lipids are esters of fatty acids with various types of alcohol. They are distinguished into fats and oils. Compound lipids contain an inorganic or organic group in addition to fatty acids and glycerol. They include phospholipids, glicolipids and lipoproteins. Finally, derived lipids are obtained by hydrolysis of simple and complex lipids. These lipids contain glycerol and other alcohols. They correspond to steroid hormones, ketone bodies, hydrocarbons, fatty acids, fatty alcohols, mono and diglycerides, terpenes and carotenoids. Sometimes they are present as waste products of metabolism. Lipids also can be classified, depending on its solubility or function, as polar or apolar

The main source of body energy comes from the triglycerides. These compounds are esters formed by one molecule of glycerol and three molecules of fatty acids. Fatty acids are carboxylic acids that usually have in its structure an unbranched carbon chain and one carboxyl. According to the saturation of the carbon chain, they can be classified as saturated,

In general, all mammals are able to synthesize saturated and monounsaturated fatty acids, but this ability is limited to polyunsaturated fatty acids (PUFAs), without them the organisms could not function properly. For this reason, these compounds are considered "essential" fatty acids. Thus, these fatty acids must be supplied by the diet. Linoleic acid 18:2 (n-6), a member of the n-6 family of fatty acids, was identified as the first ''essential'' fatty acid, whereas linolenic acid, 18:3 (n-3) represents the other essential fatty acid. These two essential fatty acids are the only sources for important longer chain fatty acids and physiological synthesis of complex lipids (Yehuda et al., 1999). Linoleic acid [18:2 (n-6)] is usually found in large quantities in soybean, corn, canola and safflower oil while linolenic [18:3 (n-3)] is easily

The main source of dietary lipids is obtained through the intake of triglycerides which can be found as fats or oils. The concept of fat or oil is based on the consistency and on the fatty acid present in the triglyceride molecule. At room temperature, oils are liquid because are constituted of tiacylglycerols containing a high proportion of mono and/or polyunsaturated fatty acids. These come from the vegetable sources such as soybean, corn, sunflower, olive or canola oil or from animal source such as fish oil. On the other hand, fats are solid or pasty

compounds and as structural or reserve substances, respectively (Basso, 2007).

found in green leafy vegetables, linseed and marine fish oil (Takahashi, 2005).

monounsaturated and polyunsaturated fatty acids (Basso, 2007).

**1. Introduction** 

Juliana M.C. Borba, Maria Surama P. da Silva

and Ana Paula Rocha de Melo *Federal University of Pernambuco* 

