EFFECT OF DIFFERENT CONCENTRATION OF SOY FLOUR ON THE QUALITY OF GLUTEN-FREE BREAD CONTAINING RICE FLOUR

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MALEKI G.; MAZAHERI TEHRANI M.; SHOKROLLAHI F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:54 Page(s): 51-62

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Information Journal Paper

Title

EFFECT OF DIFFERENT CONCENTRATION OF SOY FLOUR ON THE QUALITY OF GLUTEN-FREE BREAD CONTAINING RICE FLOUR

Author(s)

MALEKI G. | MAZAHERI TEHRANI M. | SHOKROLLAHI F. | Issue Writer Certificate

Keywords

CARBOXYMETHYL CELLULOSEQ1

GLUTEN-FREE BREADQ2

RICE FLOURQ2

SOY FLOURQ2

Abstract

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.

Cites

THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD

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APA: Copy

MALEKI, G., MAZAHERI TEHRANI, M., & SHOKROLLAHI, F.. (2016). EFFECT OF DIFFERENT CONCENTRATION OF SOY FLOUR ON THE QUALITY OF GLUTEN-FREE BREAD CONTAINING RICE FLOUR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(54), 51-62. SID. https://sid.ir/paper/72393/en

Vancouver: Copy

MALEKI G., MAZAHERI TEHRANI M., SHOKROLLAHI F.. EFFECT OF DIFFERENT CONCENTRATION OF SOY FLOUR ON THE QUALITY OF GLUTEN-FREE BREAD CONTAINING RICE FLOUR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(54):51-62. Available from: https://sid.ir/paper/72393/en

IEEE: Copy

G. MALEKI, M. MAZAHERI TEHRANI, and F. SHOKROLLAHI, “EFFECT OF DIFFERENT CONCENTRATION OF SOY FLOUR ON THE QUALITY OF GLUTEN-FREE BREAD CONTAINING RICE FLOUR,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 54, pp. 51–62, 2016, [Online]. Available: https://sid.ir/paper/72393/en

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