Journal
JOURNAL OF FOOD ENGINEERING
Volume 97, Issue 4, Pages 465-470Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2009.11.002
Keywords
Cassava starch; Gluten-free bread; Sorghum; Microbial transglutaminase
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Funding
- Alexander von Humboldt Stiftung
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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 theological 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 chewiness and resilience. There were no significant interaction effects (P > 0.05) between cohesiveness, enzyme concentration and incubation time. (C) 2009 Elsevier Ltd. All rights reserved.
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