Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour

Abstract

The search of proteins that could act as both structural agents and nutritional enhancers in gluten free bread is still a challenge for the food industry. The present study evaluated the inclusion of 10% b-conglycinin concentrate (bCC) extracted from defatted soybean flour to rice flour to improve the structure and protein quality of gluten-free yeast-leavened bread. bCC breadmaking performance was compared to vital gluten functionality. Batter pasting properties and bread characterization in terms of color, texture, image analysis, microstructure a,nd protein quality were assessed. bCC and gluten led to batters with higher peak viscosity and breakdown, although only bCC was able to increase the setback. The inclusion of 10% bCC in rice flour formulations led to breads with improved color parameters and protein quality. The texture properties of bCC breads did not present significant differences compared to vital gluten breads. The crumb analysis showed that bCC led to lower cell density with highest mean cell area. The micrographs showed that bCC was able to create a net-like structure similar to the one created by gluten, confirming that bCC is capable of acting as structuring agent and protein quality improver in glutenfree formulations.

Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration

“…Regardless bread making process, the in vitro protein digestibility in control samples (69.24 ± 0.58 %), made only with maize starch, was the lowest among samples studied. The value was considerably lower than that obtained for rice based GFB (78.15 ± 0.36 %) (Espinosa-Ramírez et al, 2018). Therefore, GFB made with maize starch had very low amount of protein with lower digestibility.…”

Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior

“…In recent years, there are growing interests in cereals with addition of SPI (Espinosa-Ramirez, Garzon, Serna-Saldivar, & Rosell, 2018;Guo, Sun, Zhang, Wang, & Yan, 2018). The purpose is to enhance the nutritional value and texture properties, furthermore ameliorating the overall quality of cereal-based products.…”

Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour

“…WBC was determined for each blend and used as the amount of water needed for breadmaking (Table 2). According to Espinosa-Ramírez et al (2018), this parameter is an appropriate indicator to optimize the water amount required to hydrate the ingredients in GF recipes. Significant differences (p < .05) were found in the WBC of the blends due to the rice flour variety and the low-pressure homogenization treatment.…”

“…The design of gluten‐free breads (GFBs) has been a challenge during the last two decades, and many recipes have been successful mimicking the mechanical functionality of gluten proteins (Espinosa‐Ramírez et al., 2018; Renzetti & Rosell, 2016). Then, scientific efforts shifted to increase the nutritional quality of GFB, often poor in proteins, due to the low protein content of rice and corn flours (Conte et al., 2019; Matos & Rosell, 2014).…”