Publication:
Modification Of Gluten-Free Sorghum Batter and Bread Using Maize, Potato, Cassava or Rice Starch

Thumbnail Image

Files

Modification Of Gluten-Free Sorghum Batter and Bread Using Maize, Potato, Cassava or Rice Starch.pdf (58.74 KB)
Total Views 0
total views
Total Downloads 2
total downloads

Date

2011-04

Authors

Journal Title

Journal ISSN

Volume Title

Funder

Publisher

LWT - Food Science and Technology

Research Projects

Organizational Units

Journal Issue

Cite this Item

Onyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M. G. (2011). Modification Of Gluten-Free Sorghum Batter and Bread Using Maize, Potato, Cassava or Rice Starch. LWT - Food Science and Technology. https://repository.nrf.go.ke/handle/123456789/1258

Abstract

Gluten-free sorghum bread was made from cassava, maize, potato or rice starch and sorghum in the ratios 10:90, 20:80, 30:70, 40:60 and 50:50. The other baking ingredients, on flour-weight-basis, were water (100%), sugar (6.7%), egg white powder (6%), fat (2%), salt (1.7%) and yeast (1.5%). Increasing starch content changed the batters’ consistencies from soft doughs to thin pourable batters. Increasing starch content decreased crumb firmness and chewiness, and increased cohesiveness, springiness and resilience of all breads. Cassava-sorghum and rice-sorghum breads had better crumb properties than maize-sorghum or potato-sorghum breads. Although the crumb properties of all breads declined (i.e. firmness and chewiness increased; cohesiveness, resilience and springiness decreased) on storage, the formulation containing 50% cassava starch retained the best overall texture.

Description

Full text article

Keywords

Gluten-free bread, Sorghum, Starch, Texture

URI

https://doi.org/10.1016/j.lwt.2010.09.006
 https://repository.nrf.go.ke/handle/123456789/1258

Collections

Food Processing

Usage Statistics