Production of gluten‐free bread using soybean flour

Abstract

The effect of soybean flour on gluten-free bread quality was studied. Full-fat enzyme-active, semiactive and inactive soybean flours were evaluated. Active soybean flour improved the volume and structure of gluten-free bread, while semiactive and inactive soybean flours did not have positive effects on bread quality. The particle size and concentration of the soybean flours also affected bread quality. Levels of addition between 125 and 150 g kg −1 and particle sizes between 90 and 120 µm of active soybean flour yielded the best results. Heating the active soybean flour destroyed its improving effect. The analysis of proteins by sodium dodecyl sulphate polyacrylamide gel electrophoresis and size exclusion chromatography showed that heating soybean flour at 60-200 • C caused protein aggregation. The overall results indicated that the addition of active soybean flour improved gluten-free bread quality, and this effect seemed to be due to both the structural proteins and the enzymatic activities of the soybean flour.

Non-gluten proteins as structure forming agents in gluten free bread

“…Negative influence of soy protein on volume of gluten-free bread was earlier observed by Marco and Rosell (2008a). Similar observations were reported by Ribotta et al (2004), together with crumb faults, and excessively compact structure. On the other hand a positive influence of pea protein on crumb structure was reported by Miñarro et al (2012).…”

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

“…The values of this parameter measured for two other samples with acorn flour were also smaller in comparison with control. Improvement of structure of gluten-free bread, reflected also by its greater volume, was earlier found after addition of soy flour, Table 2 Chemical and physical characteristics of gluten-free bread 1 Mean value of three replication ± standard deviation 2 Mean value of six replication ± standard deviation 3 which was a source of structure-forming protein and active enzymes [36]. Also Miñarro et al [37] received gluten-free bread with improved quality (including sensory parameters) after application of chickpea flour.…”

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

“…In previous investigations, Ribotta et al (2004) and Sciarini et al (2012a) developed a simple GF bread formulation based on rice flour, active soy flour and cassava starch, which had good technological properties. In these studies, soy flour was added to overcome the general lack of proteins in GF bakery formulations.…”