Repository of Research and Investigative Information

Repository of Research and Investigative Information

Baqiyatallah University of Medical Sciences

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread

(2017) Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread. Food Science & Nutrition. pp. 439-445. ISSN 2048-7177

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Abstract

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5, 10, and 15 to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread samples. The results of evaluations showed that protein content of soy flour-supplemented GF bread significantly increased from 9.8 to 12.9 as compared to control along with an increased in fat (3.3-4.1), fiber ( 0.29-0.38), and ash (1.7-2.2) content. Moisture (27.9-26.5) and carbohydrate (58.3-52.3) content decreased with the incremental addition of soybean flour. The highest total score of sensory evaluation was for the bread sample containing 15 soybean flour. The evaluation of crust and crumb showed that bread samples with 15 soy flour were significantly darker than the other bread samples. In conclusion, adding higher levels of soybean flour into GF bread can improve bread quality, sensory characteristics, and nutritional properties of bread. Nutritional status in patients with celiac disease (CD) can be improved through the produce GF bread in this way.

Item Type: Article
Keywords: Chemical properties gluten-free bread physical properties sensory characteristics soy flour response-surface methodology rice flour quality characteristics celiac-disease free diet protein wheat optimization biscuits milk Food Science & Technology
Divisions:
Page Range: pp. 439-445
Journal or Publication Title: Food Science & Nutrition
Journal Index: ISI
Volume: 5
Number: 3
Identification Number: https://doi.org/10.1002/fsn3.411
ISSN: 2048-7177
Depositing User: مهندس مهدی شریفی
URI: http://eprints.bmsu.ac.ir/id/eprint/4436

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