Sweet bread produced with different concentrations of soybean meal

Zusatztext

The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.

Autorenportrait

Hochschulabschluss in Lebensmitteltechnologie an der Bundeszentrale für technologische Bildung der Bamboo-IFMG. Qualitätsinspektor und technischer Verantwortlicher bei der Firma Laticínios Lulitati Ltda.

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