Taghdir Maryam, Mazloomi Seyed Mohammad, Honar Naser, Sepandi Mojtaba, Ashourpour Mahkameh, Salehi Musa
Student Research Committee Department of Clinical Nutrition School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz Iran.
Nutrition Research Center Department of Food Hygiene and Quality Control School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz Iran.
Food Sci Nutr. 2016 Aug 1;5(3):439-445. doi: 10.1002/fsn3.411. eCollection 2017 May.
The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread samples. The results of evaluations showed that protein content of soy flour-supplemented GF bread significantly increased from 9.8% to 12.9% as compared to control along with an increased in fat (3.3%-4.1%), fiber (0.29%- 0.38%), and ash (1.7%-2.2%) content. Moisture (27.9%-26.5%) and carbohydrate (58.3-52.3) content decreased with the incremental addition of soybean flour. The highest total score of sensory evaluation was for the bread sample containing 15% soybean flour. The evaluation of crust and crumb showed that bread samples with 15% soy flour were significantly darker than the other bread samples. In conclusion, adding higher levels of soybean flour into GF bread can improve bread quality, sensory characteristics, and nutritional properties of bread. Nutritional status in patients with celiac disease (CD) can be improved through the produce GF bread in this way.
本研究的目的是评估大豆粉对无麸质（GF）面包的营养、理化和感官特性的影响。在本研究中，用不同水平（5%、10%和15%）的大豆粉替代玉米粉，以生产营养更均衡的无麸质面包。对面包样品进行了物理和化学性质、感官评价以及面包皮和面包心颜色的测定。评价结果表明，与对照相比，添加大豆粉的无麸质面包的蛋白质含量从9.8%显著增加到12.9%，同时脂肪（3.3%-4.1%）、纤维（0.29%-0.38%）和灰分（1.7%-2.2%）含量增加。随着大豆粉添加量的增加，水分（27.9%-26.5%）和碳水化合物（58.3-52.3）含量降低。感官评价总分最高的是含有15%大豆粉的面包样品。面包皮和面包心的评价表明，含有15%大豆粉的面包样品比其他面包样品明显更暗。总之，在无麸质面包中添加较高水平的大豆粉可以改善面包的品质、感官特性和营养特性。通过这种方式生产无麸质面包，可以改善乳糜泻（CD）患者的营养状况。
