ArticleFood science & nutrition2017
Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.
Article in Food science & nutrition, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Substituting Refined Flour with Soy Flour Improves Postprandial Glycemic Responses in Staple Foods Without Reducing Consumer Acceptability.Nutrients · 2026Trial
- Proximate composition and sensory evaluation of gluten-free bar formulated from rice and soybean flour.PeerJ · 2026Article
- Honey as a Sugar Substitute in Gluten-Free Bread Production.Foods (Basel, Switzerland) · 2024Article
- Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.Foods (Basel, Switzerland) · 2024Review
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
- The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake.Food science & nutrition · 2024Article
- Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour.Food science & nutrition · 2024Article
- Assessing Gluten-Free Soy Bread Quality and Amino Acid Content.Foods (Basel, Switzerland) · 2023Article
- Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour.Food science & nutrition · 2022Article
- The compliance of nutrition claims on pita bread in Lebanon and risk on public health: a cross-sectional study.BMC nutrition · 2022Article
- Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.Foods (Basel, Switzerland) · 2022Article
- Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.Molecules (Basel, Switzerland) · 2022Article
- Comparisons of Soybean and Wheat; in the Focus on the Nutritional Aspects and Acute Appetite Sensation.Foods (Basel, Switzerland) · 2022Article
- Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type.Food science & nutrition · 2021Article
- The effect ofFood science & nutrition · 2021Article
- Effects of pulses andJournal of food science and technology · 2018Article
- Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup.Food science & nutrition · 2018Article
- Gluten-Free Products for Celiac Susceptible People.Frontiers in nutrition · 2018Review
- Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.Food science & nutrition · 2017Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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