Producción CyT

Production of Gluten Free Bread Using Soybean Flour

Artículo

Autoría:

Ribotta P ; Ausar, S ; Morcillo, M ; PEREZ, GABRIELA TERESA ; Beltramo, D.M ; Leon A.

Fecha:

2004

Editorial y Lugar de Edición:

SCI

Revista:

Journal of the Science of Food and Agriculture, vol. 84 (pp. 1967-1974) - ISSN 0022-5142
SCI

ISSN:

0022-5142

Resumen *

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 ìm 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.−1 and particle sizes between 90 and 120 ìm 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. Información suministrada por el agente en SIGEVA