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...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2023-01, Vol.103 (1), p.118-124 |
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| creator | 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 |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.12118 |
| format | Article |
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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 < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10 min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution (P < 0.05). Furthermore, SPI substitution increased G′ moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g−1, 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively.
CONCLUSION
These results suggested that SPI substitution would be an effective way to develop higher‐quality gluten‐free bread. © 2022 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12118</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2023-01, Vol.103 (1), p.118-124</ispartof><rights>2022 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3678-b0932d6dc87de17bc7d362ecf9557023cc5cb2c551032d08445a4576a69c26d13</citedby><cites>FETCH-LOGICAL-c3678-b0932d6dc87de17bc7d362ecf9557023cc5cb2c551032d08445a4576a69c26d13</cites><orcidid>0000-0002-5706-641X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12118$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12118$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Bian, Xin</creatorcontrib><creatorcontrib>Xing, Tong‐Lin</creatorcontrib><creatorcontrib>Yang, Yang</creatorcontrib><creatorcontrib>Fan, Jing</creatorcontrib><creatorcontrib>Ma, Chun‐Min</creatorcontrib><creatorcontrib>Liu, Xiao‐Fei</creatorcontrib><creatorcontrib>Wang, Yan</creatorcontrib><creatorcontrib>He, Yin‐Yuan</creatorcontrib><creatorcontrib>Wang, Li‐Dong</creatorcontrib><creatorcontrib>Wang, Bing</creatorcontrib><creatorcontrib>Zhang, Na</creatorcontrib><title>Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics</title><title>Journal of the science of food and agriculture</title><description>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 < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10 min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution (P < 0.05). Furthermore, SPI substitution increased G′ moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g−1, 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively.
CONCLUSION
These results suggested that SPI substitution would be an effective way to develop higher‐quality gluten‐free bread. © 2022 Society of Chemical Industry.</description><subject>agriculture</subject><subject>Autoimmune diseases</subject><subject>Bread</subject><subject>breadmaking quality</subject><subject>Celiac disease</subject><subject>Complications</subject><subject>Dough</subject><subject>Flour</subject><subject>Food processing</subject><subject>Gluten</subject><subject>gluten-free bread</subject><subject>hardness</subject><subject>Physical properties</subject><subject>Proteins</subject><subject>quality characteristics</subject><subject>Quinoa</subject><subject>quinoa flour</subject><subject>Rheological properties</subject><subject>soy protein isolate</subject><subject>Specific volume</subject><subject>Substitutes</subject><subject>texture</subject><subject>Water absorption</subject><subject>water uptake</subject><subject>Wheat</subject><subject>wheat flour</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqN0b1u2zAQB3CiSIE6aZc-AYEuQQA5R0r80GgYTpvAQIe2M0FTJ5uGIjokhUJbHiHPmCepHGfqEGS64X53uMOfkK8M5gyAX-9Ta-eMM6Y_kBmDWhUADM7IbGryQrCKfyLnKe0BoK6lnJG8alt0mYaWpjDSQwwZfU99Cp3NSENPD7sxeWe7Y--AMXtMR_0w-D5Y2oRhu6O2b-i2GzL2z49PbUSkm4i2mZDtfB6p29loXcboU_YufSYfW9sl_PJaL8ifm9Xv5Y9i_fP77XKxLlwplS42UJe8kY3TqkGmNk41peTo2loIBbx0TrgNd0IwmBzoqhK2EkpaWTsuG1ZekMvT3un0hwFTNvc-Oew622MYkuGasbpmvHwHlVqDliXnE_32H92HIfbTI4arUqgKhNCTujopF0NKEVtziP7extEwMMeszDEr85LVhNkJ__Udjm9Ic_frZnGa-QcCgpfG</recordid><startdate>20230115</startdate><enddate>20230115</enddate><creator>Bian, Xin</creator><creator>Xing, Tong‐Lin</creator><creator>Yang, Yang</creator><creator>Fan, Jing</creator><creator>Ma, Chun‐Min</creator><creator>Liu, Xiao‐Fei</creator><creator>Wang, Yan</creator><creator>He, Yin‐Yuan</creator><creator>Wang, Li‐Dong</creator><creator>Wang, Bing</creator><creator>Zhang, Na</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-5706-641X</orcidid></search><sort><creationdate>20230115</creationdate><title>Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3678-b0932d6dc87de17bc7d362ecf9557023cc5cb2c551032d08445a4576a69c26d13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>agriculture</topic><topic>Autoimmune diseases</topic><topic>Bread</topic><topic>breadmaking quality</topic><topic>Celiac disease</topic><topic>Complications</topic><topic>Dough</topic><topic>Flour</topic><topic>Food processing</topic><topic>Gluten</topic><topic>gluten-free bread</topic><topic>hardness</topic><topic>Physical properties</topic><topic>Proteins</topic><topic>quality characteristics</topic><topic>Quinoa</topic><topic>quinoa flour</topic><topic>Rheological properties</topic><topic>soy protein isolate</topic><topic>Specific volume</topic><topic>Substitutes</topic><topic>texture</topic><topic>Water absorption</topic><topic>water uptake</topic><topic>Wheat</topic><topic>wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bian, Xin</creatorcontrib><creatorcontrib>Xing, Tong‐Lin</creatorcontrib><creatorcontrib>Yang, Yang</creatorcontrib><creatorcontrib>Fan, Jing</creatorcontrib><creatorcontrib>Ma, Chun‐Min</creatorcontrib><creatorcontrib>Liu, Xiao‐Fei</creatorcontrib><creatorcontrib>Wang, Yan</creatorcontrib><creatorcontrib>He, Yin‐Yuan</creatorcontrib><creatorcontrib>Wang, Li‐Dong</creatorcontrib><creatorcontrib>Wang, Bing</creatorcontrib><creatorcontrib>Zhang, Na</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bian, Xin</au><au>Xing, Tong‐Lin</au><au>Yang, Yang</au><au>Fan, Jing</au><au>Ma, Chun‐Min</au><au>Liu, Xiao‐Fei</au><au>Wang, Yan</au><au>He, Yin‐Yuan</au><au>Wang, Li‐Dong</au><au>Wang, Bing</au><au>Zhang, Na</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics</atitle><jtitle>Journal of the science of food and agriculture</jtitle><date>2023-01-15</date><risdate>2023</risdate><volume>103</volume><issue>1</issue><spage>118</spage><epage>124</epage><pages>118-124</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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 < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10 min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution (P < 0.05). Furthermore, SPI substitution increased G′ moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g−1, 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively.
CONCLUSION
These results suggested that SPI substitution would be an effective way to develop higher‐quality gluten‐free bread. © 2022 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.12118</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-5706-641X</orcidid></addata></record> |
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| subjects | 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 |
| title | Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics |
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