In this study, we investigated the effect of isochoric moisture heating on the functionalities of simply fractionated soy protein. Soy protein-rich fractions (SPFs) were produced through a simplified wet fractionation process, in which the defatting and intensive washing steps were omitted. After a neutralization step, the protein-rich dispersions were heated up to various temperatures ranging from 60 to 100 • C and subsequently freeze-dried. It was found that the denaturation level, the water holding capacity and the viscosity of SPFs increased as the processing temperature rose, whereas the solubility of SPFs decreased. Additionally, among the different conditions, an intermediate heating temperature of 70 • C resulted in SPFs having a gel network with the highest elasticity. Overall, isochoric moisture heating coupled to simplified fractionation can be used to precisely control the functionality of soy protein ingredients with mild heating conditions. This work provides insights on the production of ingredients with desired functionality for novel soy-based applications like soy meat analogues.

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids