Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics

Abstract BACKGROUND Quinoa is a good gluten‐free resource for food processing, especially bread making, and can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affects quinoa bread quality. Previous research showed that soy protein isolate (SPI) could improve gluten‐free bread quality to some extent. Therefore, this study investigated the effects of SPI on the physical properties of quinoa dough and gluten‐free bread quality characteristics. RESULTS Results showed that, with appropriate SPI substitution, the farinograph properties of quinoa flour significantly improved ( P < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10 min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution ( P < 0.05). Furthermore, SPI substitution increased G ′ moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g −1 , 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively. CONCLUSION These results suggested that SPI substitution would be an effective way to develop higher‐quality gluten‐free bread. © 2022 Society of Chemical Industry.