Publication:
Creep-Recovery Parameters of Gluten-Free Batter and Crumb Properties of Bread Prepared from Pregelatinised Cassava Starch, Sorghum and Selected Proteins

Simple item page
dc.contributor.authorOnyango Calvin
dc.contributor.authorMuttungi Christopher
dc.contributor.authorUnbehend Gunter
dc.contributor.authorLindhauer G. Meinolf
dc.date.accessioned2024-07-11T05:44:27Z
dc.date.issued2009
dc.descriptionFull-text Article
dc.description.abstractThe effect of egg white, skim milk powder, soy protein isolate and soy protein concentrate on creep-recovery parameters of gluten-free batter made from sorghum and pregelatinised cassava starch was studied. Batter treated with egg white had the highest deformation and compliance parameters and lowest zero shear viscosities and differed significantly (P < 0.05) from the other treatments. However, this batter recovered its elasticity sufficiently and its elastic portion of maximum creep compliance did not differ significantly (P < 0.05) from the other treatments. Unlike the other treatments, egg white did not decrease bread volume and exhibited the lowest crumb firmness and staling rate. Optimisation of the amount of egg white with diacetyl tartaric acid esters of mono and diglycerides (DATEM) showed that creep-recovery parameters and crumb hardness were affected by the linear, quadratic and interaction effects of the input variables. Treatment with 6% and 0.1% w ⁄ w fwb egg white and DATEM, respectively, gave gluten-free batter with the least elastic portion of maximum creep compliance (Je ⁄ Jmax = 11.65%) which corresponded to the lowest crumb firmness (790.8 g).
dc.description.sponsorshipAlexander Von Humboldt (PRF)
dc.identifier.citationOnyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M. G. (2009). Creep‐recovery parameters of gluten‐free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins. International journal of food science & technology, 44(12), 2493-2499.
dc.identifier.urihttps://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Creep-Recovery+Parameters+of+Gluten-Free+Batter+and+Crumb+Properties+of+Bread+Prepared+from+Pregelatinised+Cassava+Starch%2C+Sorghum+and+Selected+Proteins+&btnG=#d=gs_cit&t=1720676548183&u=%2Fscholar%3Fq%3Dinfo%3AAuQuD9vkk_wJ%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Den
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1291
dc.language.isoen
dc.publisherInternational Journal of Food Science & Technology
dc.subject: Cassava
dc.subjectegg white
dc.subjectgluten-free bread
dc.subjectskim milk powder
dc.subjectsoybean concentrate
dc.subjectsoybean isolate
dc.subjectsorghum
dc.titleCreep-Recovery Parameters of Gluten-Free Batter and Crumb Properties of Bread Prepared from Pregelatinised Cassava Starch, Sorghum and Selected Proteins
dc.typeArticle
dspace.entity.typePublication

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Creep-Recovery Parameters of Gluten-Free Batter and Crumb Properties of Bread Prepared from Pregelatinised Cassava Starch, Sorghum and Selected Proteins.pdf
Size:
59.49 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download

Collections

Food Nutrition