Onyango CalvinMutungi ChristopherUbehend GunterLindhauer Meinolf G2024-07-112010Onyango, 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.https://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=https://repository.nrf.go.ke/handle/123456789/1299Full-text ArticleThe 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 timeenA-AmylaseCassava StarchGluten-Free BreadSorghum.Article