Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase |
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| Authors: | Calvin Onyango,Christopher Mutungi,Gü nter Unbehend,Meinolf G. Lindhauer |
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| Affiliation: | 1. Food Technology Division, Kenya Industrial Research and Development Institute, P.O. Box 30650-00100, Nairobi, Kenya;2. Technische Universität Dresden, Institut für Lebensmittel und Bioverfahrenstechnik, 01062 Dresden, Germany;3. Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Institut für Sicherheit und Qualität von Getreide, Schützenberg 12, D-32756 Detmold, Germany |
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| Abstract: | The 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 time. |
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| Keywords: | Cassava starch Gluten-free bread Sorghum Microbial transglutaminase |
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