Effects of soy flour formulation and pretreatment on the properties of gluten-free cookies: A comprehensive study from flour, dough, to baked products

文献类型： 外文期刊

第一作者： Zhang, Yiqin

作者： Zhang, Yiqin;Zhou, Jianjun;Tian, Wenfei;Gui, Yijie;Li, Yonghui;Tian, Wenfei;Gui, Yijie

作者机构：

关键词： Gluten-free cookies; Soy flour; Modification; Mixing; Texture

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 468 卷

页码：

收录情况： SCI

摘要： Grain-based gluten-free cookies are often nutritionally inferior owing to their low protein content. This study aimed to enhance the nutritional value of gluten-free cookies by incorporating soy flour and to investigate the effects of different types of modified soy flour on the properties of gluten-free dough and cookies. Results indicate that all types of modified soy flour significantly decreased water absorption capacity (p < 0.05) and protein molecular weight while significantly increasing free sulfhydryl groups and free amino group content (p < 0.05). Adding modified soy flour significantly reduced the mixograph peak time from 7.26 min to less than 1.9 min (p < 0.05). Incorporating 30 % cysteine-modified soy flour significantly increased the cookie spread ratio from 9.2 to 22.8 (p < 0.05). Moreover, adding modified soy flour maintained the moderate hardness and fracturability of gluten-free cookies and achieved a more desirable color.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序