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Rheological And Baking Characteristics of Batter and Bread Prepared from Pregelatinised Cassava Starch and Sorghum and Modified Using Microbial Transglutaminase

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dc.contributor.authorOnyango Calvin
dc.contributor.authorMutungi Christopher
dc.contributor.authorUbehend Gunter
dc.contributor.authorLindhauer Meinolf G
dc.date.accessioned2024-07-11T06:41:58Z
dc.date.issued2010
dc.descriptionFull-text Article
dc.description.abstractThe effect of different concentrations (0, 0.5, 1 and 1.5 U/g) of microbial transglutaminase (MTG) on the creep-recovery properties of gluten-free batter prepared from pregelatinised cassava starch, sorghum and egg white was investigated. The test conducted in the rheometer had an instant loading of 80 Pa for 60 s and recovery of 0 Pa for 140 s. Increasing MTG concentration decreased the batters’ resistance to deformation and compliances but increased zero shear viscosity and elastic recovery. Changes in batter rheological properties were insignificant (P > 0.05) at MTG concentrations beyond 0.5 U/g. Crumb properties of gluten-free bread baked from the batter revealed that increasing MTG concentration increased (P < 0.05) crumb firmness and chewiness, whereas increasing incubation time decreased (P < 0.05) crumb cohesiveness, chewiness and resilience. There were no significant interaction effects (P > 0.05) between enzyme concentration and incubation time
dc.description.sponsorshipAlexander Vin Humboldt (PRF)
dc.identifier.citationOnyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M. G. (2010). Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase. Journal of Food Engineering, 97(4), 465-470.
dc.identifier.urihttps://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Rheological+And+Baking+Characteristics+of+Batter+and+Bread+Prepared+from+Pregelatinised+Cassava+Starch+and+Sorghum+and+Modified+Using+Microbial+Transglutaminase+&btnG=
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1299
dc.language.isoen
dc.publisherJournal of Food Engineering
dc.subjectA-Amylase
dc.subjectCassava Starch
dc.subjectGluten-Free Bread
dc.subjectSorghum.
dc.titleRheological And Baking Characteristics of Batter and Bread Prepared from Pregelatinised Cassava Starch and Sorghum and Modified Using Microbial Transglutaminase
dc.typeArticle
dspace.entity.typePublication

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Food Safety(Aflatoxin-Studies)