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Effect Of Cellulose-Derivatives and Emulsifiers on Creep-Recovery and Crumb Properties of Gluten-Free Bread Prepared from Sorghum and Gelatinised Cassava Starch

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dc.contributor.authorOnyango Calvin
dc.contributor.authorUbehend Gunter
dc.contributor.authorLindhauer G. Meinolf
dc.date.accessioned2024-07-11T06:12:21Z
dc.date.issued2009
dc.descriptionFull-text Article
dc.description.abstractThe effect of cellulose-derivatives and emulsifiers on the creep-recovery behaviour of glutenfree dough prepared from gelatinised cassava starch and sorghum was studied. Cellulose treated doughs, except the treatment with 2.4% w/w fwb CMC, had lower resistances to deformation (range 10–33%) than emulsifier-treated doughs (range 3–13%). The higher elastic recovery of emulsifier-treated doughs corresponded to lower compliances and higher zero shear viscosities than for doughs treated with cellulose-derivatives. Addition of egg white powder (6.7% w/w fwb) eliminated several textural defects associated with gluten-free bread. Cellulose-derivatives did not decrease crumb firmness or staling rate when compared to the control. Though increasing emulsifier concentration (from 0.4% to 2.4% w/w fwb) decreased crumb firmness, crumbs treated with 2.4% w/w fwb emulsifiers, except diacetyl tartaric acid esters of mono- and diglycerides, were weak and difficult to handle after slicing. Nevertheless, all gluten-free breads treated with 2.4% w/w fwb emulsifiers staled at a slower rate than the control.
dc.description.sponsorshipAlexander Von Humboldt (PRF)
dc.identifier.citationOnyango, C., Unbehend, G., & Lindhauer, M. G. (2009). Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch. Food Research International, 42(8), 949-955.
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0963996909001288
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1294
dc.language.isoen
dc.publisherFood Research International
dc.subjectCassava
dc.subjectCellulose-derivatives
dc.subjectCreep-recovery
dc.subjectEmulsifiers
dc.subjectGluten-free bread
dc.subjectSorghum
dc.titleEffect Of Cellulose-Derivatives and Emulsifiers on Creep-Recovery and Crumb Properties of Gluten-Free Bread Prepared from Sorghum and Gelatinised Cassava Starch
dc.typeArticle
dspace.entity.typePublication

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