Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase

Journal of Food Engineering

Volumn 97, Issue 4, 2010, Pages 465-470

  Onyango, Calvin ^a   Mutungi, Christopher ^b   Unbehend, Günter ^c   Lindhauer, Meinolf G ^c  

^a Kenya Industrial Research and Development Institute   (Kenya)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cassava starch; Gluten free bread; Microbial transglutaminase; Sorghum

Indexed keywords

CASSAVA STARCH; EGG WHITE; ELASTIC RECOVERY; ENZYME CONCENTRATIONS; GLUTEN-FREE; GLUTEN-FREE BREAD; INCUBATION TIME; INTERACTION EFFECT; MICROBIAL TRANSGLUTAMINASE; RECOVERY PROPERTIES; RESISTANCE TO DEFORMATION; RHEOLOGICAL PROPERTY; ZERO SHEAR VISCOSITY;

GAS GENERATORS; RHEOLOGY; STARCH; THICKNESS GAGES; VISCOSITY;

CONCENTRATION (PROCESS);

MANIHOT ESCULENTA;

EID: 73249152154     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.11.002     Document Type: Article

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