Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread

Food Science and Nutrition

Volumn 5, Issue 3, 2017, Pages 439-445

  Taghdir, Maryam ^a   Mazloomi, Seyed Mohammad ^b   Honar, Naser ^c   Sepandi, Mojtaba ^d   Ashourpour, Mahkameh ^a   Salehi, Musa ^b  

^a SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^d BAQIYATALLAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Chemical properties; gluten free bread; physical properties; sensory characteristics; soy flour

Indexed keywords

EID: 84994460872     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.411     Document Type: Article

References (48)

1. AACC (2000). Approved Methods of the American Association of Cereal Chemists. St. Paul, MN: American Association of Cereal Chemists.
2. Abioye, V., Ade-Omowaye, B., Babarinde, G., & Adesigbin, M. (2011). Chemical, physico-chemical and sensory properties of soy-plantain flour. African Journal of Food science, 5, 176–180.
3. Ahmad, A., Hayat, I., Arif, S., Masud T, Khalid N, & Ahmed A. (2014). Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max). International Journal of Food Properties, 17, 1332–1354.
4. Akpapunam, M., Badifu, G., & Etokudo, E. (1997). Production and Quality Characteristics of Nigerian Agidi supplemented with soy flour. Journal of food science and technology, 34, 143–145.
5. Akubor, P., & Ukwuru, M. (2003). Functional properties and biscuit making potential of soybean and cassava flour blends. Plant Foods for Human Nutrition, 58, 1–12.
6. AOAC (1995). Official methods of analysis. Washington, DC.: Association of Official Analytical Chemists.
7. AOAC. (2000).Official Methods of Analysis, in Association of Official Analytical Chemists International Gaithersburg. In: 17th E (Eds.). Maryland, USA.
8. Awasthi, I., Siraj, P., Tripathi, M., & Tripathi, V. (2012). Development of Soy fortified high protein and high calorie supplementary biscuits. Indian Journal of Scientific Research, 3, 51.
9. Ayo, J., Ayo, V., Popoola, C., Omosebi, M., & Joseph, L. (2014). Production and evaluation of malted soybean-acha composite flour bread and biscuit. African journal of Food science and Technology, 5, 21–28.
10. Bagolin Do Nascimento, A., Medeiros Rataichesck Fiates, G., Dos Anjos, A., &, Teixeira, E. (2014). Availability, cost and nutritional composition of gluten-free products. British Food Journal, 116, 1842–1852.
11. Banureka, V., & Mahendran, T. (2011). Formulation of wheat-soybean biscuits and their quality characteristics. Tropical Agricultural Research and Extension, 12, 62–66.
12. Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43, 414–431.
13. Chattopadhyay, S., Raychaudhuri, U., & Chakraborty, R. (2013). Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology. Food Science and Biotechnology, 22, 47–54.
14. Ćurić, D., Novotni, D., Tušak, D., Bauman, I., & Gabrić, D. (2007). Gluten-free bread production by the corn meal and soybean flour extruded blend usage. Agriculturae Conspectus Scientificus (ACS), 72, 227–232.
15. Edem, D., Ayatse, J., & Itam, E. (2001). Effect of soy protein supplementation on the nutritive value of ‘gari’(farina) from Manihot esculenta. Food Chemistry, 75, 57–62.
16. FAO (2003). Food energy-methods of analysis and conversion factors. Rome: Food and Agriculture Organization of the United Nations.
17. Farzana, T., & Mohajan, S. (2015). Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom. Food Science & Nutrition, 3, 363–369.
18. Gerrard, J. A. (2002). Protein–protein crosslinking in food: Methods, consequences, applications. Trends in Food Science & Technology, 13, 391–399.
19. Gujral, H. S., & Rosell, C. M. (2004). Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International, 37, 75–81.
20. Hegstad, H. (2008). Nutritional and Health benefits of Soybean. Soy Protein Quality Evaluation Report, Food and Agriculture Organization of the United Nations. Food and Nutrition Paper. No. 71. Rome, Italy.
21. Hoseney, R. C. (1994). Principles of cereal science and technology: American Association of Cereal Chemists (AACC). Second ed. American Association of Cereal Chemists, St. Paul, MN, USA.
22. Hou, H., & Chang, K. (2004). Structural characteristics of purified β-conglycinin from soybeans stored under four conditions. Journal of Agricultural and Food Chemistry, 52, 7931–7937.
23. Islam, T., Chowdhury, A., Islam, M., & Islam, S. (2007). Standardization of Bread Preparation from Soy Flour. International Journal of Sustainable Crop Production, 2, 15–20.
24. Jeong, S., Kang, W.-S., & Shin, M. (2013). Improvement of the quality of gluten-free rice pound cake using extruded rice flour. Food Science and Biotechnology, 22, 173–180.
25. Jideani, V., & Onwubali, F. (2009). Optimisation of wheat-sprouted soybean flour bread using response surface methodology. African Journal of Biotechnology, 8, 6364–6373.
26. Jimoh, K., & Olatidoye, O. (2009). Evaluation of physicochemical and rheological characteristics of soybean fortified yam flour. Journal of Applied Biosciences, 13, 703–706.
27. Karr-Lilienthal, L., Kadzere, C., Grieshop, C., & Fahey, G. (2005). Chemical and nutritional properties of soybean carbohydrates as related to nonruminants: A review. Livestock Production Science, 97, 1–12.
28. Kazemi, A., Mazloomi, S., Hassanzadeh-Rostami, Z., & Akhlaghi, M. (2014). Effect of adding soymilk on physicochemical, microbial, and sensory characteristics of probiotic fermented milk containing Lactobacillus acidophilus. Iranian Journal of Veterinary Research, 15, 206–210.
29. Mccarthy, D., Gallagher, E., Gormley, T., Schober, T., & Arendt, E. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal chemistry, 82, 609–615.
30. Mohamed, A. A., Rayas-Duarte, P., Shogren, R., & Sessa, D. (2006). Low carbohydrates bread: Formulation, processing and sensory quality. Food Chemistry, 99, 686–692.
31. Mohammadi Sartang, M., Mazloomi, S. M., Tanideh, N., & Rezaian Zadeh, A. (2015). The Effects of Probiotic Soymilk Fortified with Omega-3 on Blood Glucose, Lipid Profile, Haematological and Oxidative Stress, and Inflammatory Parameters in Streptozotocin Nicotinamide-Induced Diabetic Rats. Journal of Diabetes Research, 2015, 1–9.
32. Moore, M. M., Schober, T. J., Dockery, P., & Arendt, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81, 567–575.
33. Ndife, J., Abdulraheem, L., & Zakari, U. (2011). Evaluation of the nutritional and sensory quality of.functional breads produced from whole wheat and soya bean flour blends. African Journal of Food Science, 5, 466–472.
34. Olaoye, O., Onilude, A., & Idowu, O. (2006). Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. African Journal of Biotechnology, 5, 1102–1106.
35. Olatidoye, O., & Sobowale, S. (2011). Effect of full-fat soy-bean flour on the nutritional, physicochemical properties and acceptability of cassava flour. EJEAF Chem, 10, 1994–1999.
36. Onyeka, U., & Dibia, I. (2002). Malted weaning food made from maize, soybean, groundnut and cooking banana. Journal of the Science of Food and Agriculture, 82, 513–516.
37. Plahar, W., Okezie, B. O., & Gyato, C. (2003). Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeans. Plant Foods for Human Nutrition, 58, 1–12.
38. Posner, B. M., Quatromoni, P. A., & Franz, M. (1994). Nutrition policies and interventions for chronic disease risk reduction in international settings: The INTERHEALTH nutrition initiative. Nutrition Reviews, 52, 179–187.
39. Reddy, S. R. (2004). Agronomy of Field Crops: Soy-beans. Ludhiana, New Delhi, Noida: Kalyani Publishers.
40. Rostami, K., Malekzadeh, R., Shahbazkhani, B., Akbari, M., & Catassi, C. (2004). Coeliac disease in Middle Eastern countries: A challenge for the evolutionary history of this complex disorder? Digestive and Liver Disease, 36, 694–697.
41. Sanchez, H., Osella, C., & De La Torre, M. (2004). Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk. Food Science and Technology International, 10, 5–9.
42. Sanchez, H., Osella, C., & Mdl, Torre (2002). Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch. Journal of Food Science, 67, 416–419.
43. Serrem, C., Kock, H., & Taylor, J. (2011). Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. International Journal of Food Science & Technology, 46, 74–83.
44. Thompson, T. (1999). Thiamine, riboflavin, and niacin contents of the gluten-free diet: Is there cause for concern? Journal of the American Dietetic Association., 99, 858–862.
45. Tronsmo, K., Færgestad, E., Schofield, J., & Magnus, E. (2003). Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. Journal of Cereal Science, 38, 205–215.
46. Wadud, S., Abid, H., Ara, H., Kosar, S., & Shah, W. H. (2004). Production, quality evaluation and storage Stability Of Vegetable Protein-Based Baby Foods. Food Chemistry, 85, 175–179.
47. Zarkadas, M., Cranney, A., Case, S., Molloy, M., Switzer, C., Graham, I. D., … Burrows, V. (2006). The impact of a gluten-free diet on adults with coeliac disease: Results of a national survey. Journal of Human Nutrition and Dietetics, 19, 41–49.
48. Zhao, Q., Selomulya, C., Xiong, H., Chen, X. D., Li, X., Wang, S., … Sun, W. (2014). Rice Dreg Protein as an Alternative to Soy Protein Isolate: Comparison of Nutritional Properties. International Journal of Food Properties, 17, 1791–1804.