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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

作者： Zhang, Yiqin 1 ; Zhou, Jianjun 1 ; Tian, Wenfei 1 ; Gui, Yijie 1 ; Li, Yonghui 1 ;

作者机构： 1.Kansas State Univ, Grain Sci & Ind, Manhattan, KS 66506 USA

2.Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, State Key Lab Crop Gene Resource & Breeding, Beijing 100081, Peoples R China

3.Fujian Acad Agr Sci, Inst Biotechnol, Fuzhou 350003, Fujian, Peoples R China

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.

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