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;Zhou, Jianjun;Tian, Wenfei;Gui, Yijie;Li, Yonghui
作者机构:
关键词: Gluten-free cookies;Soy flour;Modification;Mixing;Texture
期刊名称: FOOD CHEMISTRY
ISSN: 0308-8146
年卷期: 2025 年 468 卷
页码:
收录情况: SCIE(2025版) ; ; EI(2025版)
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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