Volume 13, Issue 54 (2015)                   FSCT 2015, 13(54): 51-62 | Back to browse issues page

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Maleki G, Mazaheri Tehrani M, Shokrolahi F. Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour. FSCT 2015; 13 (54) :51-62
URL: http://fsct.modares.ac.ir/article-7-5407-en.html
Abstract:   (8547 Views)
  Gluten-free formulations are often supplemented with proteins to improve their quality. The objectives of this work were to assess the impact of different concentration of soy flour in addition to 2% of carboxy methyl cellulose on gluten-free bread quality parameters. Therefore, soy flour and rice flour were combined respectively in concentrations: 0% & 100%, 10% & 90%, 20% &80%, and 30% & 70%. Soy flour addition had had positive effect on farinograph properties of dough such as water absorption. Adding soy flour up to 10% caused positive and significant differences in physical properties of bread such as specific volume, crumb hardness, and porosity. Colorimetric factors, except for L*, were not influenced by soy flour. Pictures obtained from SEM showed that bread containing 10% of soy flour had the best texture and rice bread (100% rice flour) in the next order showed suitable and porous structure. Best score from organoleptic test was related to bread containing 10% soy flour getting the highest score in total acceptability. Generally, adding 10% soy flour resulted in reduction of undesirable properties of rice bread. However, increasing concentration resulted in negative effects on qualitative and sensory properties of bread.
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Received: 2016/04/9 | Accepted: 2016/07/11 | Published: 2016/07/22

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