کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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224670 | 464455 | 2010 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase](/preview/png/224670.png)
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.
Journal: Journal of Food Engineering - Volume 97, Issue 4, April 2010, Pages 465–470