Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and α-amylase

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1228-1235

  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

amylase; Cassava starch; Gluten free bread; Sorghum

Indexed keywords

ANGULAR FREQUENCIES; CASSAVA STARCH; ENZYME CONCENTRATIONS; GLUTEN-FREE; GLUTEN-FREE BREAD; LOSS FACTOR; LOSS MODULI; NATIVE STARCH; RESISTANCE TO DEFORMATION; SORGHUM; STORAGE MODULI;

AMYLASES; ELASTIC MODULI; ENZYMES; FOOD PRODUCTS; HYDROLASES;

STARCH;

MANIHOT ESCULENTA;

EID: 77955583483     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02265.x     Document Type: Article

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