Publication:
Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase

Thumbnail Image

Files

Batter Rheology and Bread Texture of Sorghum-Based Gluten-Free Formulations Modified with Native or Pregelatinised Cassava Starch And A-Amylase.pdf (55.31 KB)
Total Views 0
total views
Total Downloads 2
total downloads

Date

2010-05-26

Authors

Journal Title

Journal ISSN

Volume Title

Funder

Alexander Von Humboldt (PRF)

Publisher

Institute of food Science technology

Research Projects

Organizational Units

Journal Issue

Cite this Item

Calvin, O., Christopher, M., Gunter, U., & G., L. M. (2010). Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase. Institute of Food Science Technology. https://repository.nrf.go.ke/handle/123456789/1287

Abstract

Summary The influence of a-amylase (0–0.3 U g)1) on the crumb properties of gluten-free sorghum batter and bread, respectively, was investigated. The formulations were modified using native or pregelatinised cassava starch (i.e. batter A – 17% pregelatinised starch, 83% sorghum, 100% water fwb; batter B – 17% native starch, 83% sorghum, 100% water fwb; and batter C – 30% native starch, 70% sorghum, 80% water fwb). The batters had solid viscoelastic character with the storage modulus predominant over the loss modulus. Storage moduli of batter A decreased with increasing angular frequency, whereas the moduli of batters B and C were independent from the angular frequency. Increasing enzyme concentration did not affect the loss factors of the batters. Batters’ resistance to deformation, from highest to lowest, followed the order C > A > B. Increasing enzyme concentration decreased crumb firmness, cohesiveness, springiness, resilience and chewiness but increased adhesiveness. Overall, breads containing native starch had better crumb properties (i.e. springier and less firm, chewy and adhesive) than breads containing pregelatinised starch.

Description

Full-text Article

Keywords

A-Amylase, Cassava Starch, Gluten-Free Bread, Sorghum.

URI

https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Batter+Rheology+and+Bread+Texture+of+Sorghum-Based+Gluten-Free+Formulations+Modified+with+Native+or+Pregelatinised+Cassava+Starch+And+A-Amylase.pdf+%2855.31+KB%29&btnG=#d=gs_cit&t=1720675443813&u=%2Fscholar%3Fq%3Dinfo%3ASW9UFpHNNs4J%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Den
 https://repository.nrf.go.ke/handle/123456789/1287

Collections

Food Nutrition

Usage Statistics