INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
Production of Gluten Free Bread Using Soybean Flour
Autor/es:
PABLO DANIEL RIBOTTA; AUSAR, S.; MORCILLO, M.; PEREZ, G.; BELTRAMO, D.; LEON, A. E.
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
Society of Chemical Industry.
Referencias:
Año: 2004 vol. 84 p. 1969 - 1974
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 £gm 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¡V200 ◦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.◦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 £gm 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¡V200 ◦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.◦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.
ÆÉ 2004 Society of Chemical Industry2004 Society of Chemical Industry