Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality

Abstract

There is an increasing demand of alternatives to improve the nutritional and quality profiles of gluten-free bread and to profit nutrients from vegetable by-products. The effect of food ingredients based on soy by-products containing Lacticaseibacillus casei (ATCC 393™), and iron sulphate salt addition on the physical, textural and nutritional properties of a gluten-free bread formulation was studied. The system containing both, the food ingredient and the iron salt, showed the lowest pH (5.62 ± 0.01) and the highest specific volume (SV) (2.3 ± 0.2) cm3 g−1. In addition, a darker crumb (L* = 66.2 ± 0.6), higher aerated crumb area (110 ± 6) mm2 and iron bioaccessibility (85 ± 5) % were obtained compared with systems without this addition, while no effect was observed on the texture nor moisture. The acid lactic fermentation along with iron salt addition, improved SV, crumb colour and aeration as well as a nutritional profile of gluten-free bread. These results improve gluten-free bread quality and add value to soy by-products.