2019 Volume 52 Issue 3 Pages 192-203
In order to potentially expand consumption of rice and solve the issues accompanying wheat consumption, such as wheat allergic diseases, a new gluten-free bread recipe using soy flour and rice flour as the main ingredients was researched. The bread made from deodorized soy flour was preferred to general soy flour. The use of deodorized soy flour with rice flour in a ratio of 6:4 received the most positive evaluation. The addition of whipped egg white, at the ratio of 30% of the flour weight, promoted swelling and seasoning of the dough, and the numerical value of specific volume was improved. The bread prepared using these ingredients in the above mentioned composition was named "deodorized soy flour bread".
The characteristics of this bread were examined and compared with those of 100% rice flour bread and 100% wheat flour breads. The properties examined were the size of the bread, its physical properties, the water content and the antioxidant activities (radical scavenging abilities). Generally, the evaluations of the deodorized soy flour bread were inferior to those of wheat flour bread but were superior to those of rice flour bread. This deodorized soy flour bread was determined to be an edible daily bread through sensory evaluation. Isoflavone content in deodorized soy flour was high, and the bread made from this flour showed strong antioxidant activity.
