Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality.

BACKGROUND: In this study, different proportions of soybean flour and gluten flour were used as partial replacements for wheat flour for the fermentation of Pixian Douban‐Meju (PXDB). The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB. RESULTS: In comparison with the control group (CT) (0% substitution of wheat flour), substitution of wheat flower with 12.5% soybean flour (the H2 group), 7.5% gluten flour (G2), and 10% gluten flour (G3) improved the amino acid nitrogen content by 3.8%, 5.6%, and 9.4% respectively. The mixtures of wheat flour and gluten flour (G2 or G3) increased the organic acid and free amino acid content. The results of two‐dimensional gas chromatography mass spectrometry (GC × GC–MS) showed that the amount of key aroma substances increased about sixfold in comparison with the CT group (194.61 g.kg−1), achieving 1283.67, 1113.883, and 1160.19 g.kg−1 in the H2, G2, and G3 groups, respectively. There were also more aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with a reddish‐brown color and a more mellow aroma than the control sample. CONCLUSION: In conclusion, the fermentation of G3 resulted in higher quality PXDB‐meju, showing that partial substitution of wheat flour with gluten improved the quality of PXDB. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]