Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics

BACKGROUND Quinoa is a good gluten‐free resource for food processing, especially bread making, and can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affects quinoa bread quality. Previous research showed that soy protein isolate (SP...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2023-01, Vol.103 (1), p.118-124
Hauptverfasser:	Bian, Xin, Xing, Tong‐Lin, Yang, Yang, Fan, Jing, Ma, Chun‐Min, Liu, Xiao‐Fei, Wang, Yan, He, Yin‐Yuan, Wang, Li‐Dong, Wang, Bing, Zhang, Na
Format:	Artikel
Sprache:	eng
Schlagworte:	agriculture Autoimmune diseases Bread breadmaking quality Celiac disease Complications Dough Flour Food processing Gluten gluten-free bread hardness Physical properties Proteins quality characteristics Quinoa quinoa flour Rheological properties soy protein isolate Specific volume Substitutes texture Water absorption water uptake Wheat wheat flour
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	BACKGROUND Quinoa is a good gluten‐free resource for food processing, especially bread making, and can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affects quinoa bread quality. Previous research showed that soy protein isolate (SPI) could improve gluten‐free bread quality to some extent. Therefore, this study investigated the effects of SPI on the physical properties of quinoa dough and gluten‐free bread quality characteristics. RESULTS Results showed that, with appropriate SPI substitution, the farinograph properties of quinoa flour significantly improved (P
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.12118