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

Abstract

The influence of a-amylase (0-0.3 U g )1 ) on the crumb properties of gluten-free sorghum batter and bread, respectively, was investigated. The formulations were modified using native or pregelatinised cassava starch (i.e. batter A -17% pregelatinised starch, 83% sorghum, 100% water fwb; batter B -17% native starch, 83% sorghum, 100% water fwb; and batter C -30% native starch, 70% sorghum, 80% water fwb). The batters had solid viscoelastic character with the storage modulus predominant over the loss modulus. Storage moduli of batter A decreased with increasing angular frequency, whereas the moduli of batters B and C were independent from the angular frequency. Increasing enzyme concentration did not affect the loss factors of the batters. Batters' resistance to deformation, from highest to lowest, followed the order C > A > B. Increasing enzyme concentration decreased crumb firmness, cohesiveness, springiness, resilience and chewiness but increased adhesiveness. Overall, breads containing native starch had better crumb properties (i.e. springier and less firm, chewy and adhesive) than breads containing pregelatinised starch.

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

“…Figure 1a presents the dependence of the apparent viscosity of the dough formulations on shear rate. The apparent viscosity increased with GF content, which was consistent with previous results obtained for dough containing pregelatinized starch fractions (Onyango et al 2010a;Hesso et al 2014). Three behaviors can be distinguished: (a) a shear-thickening region for small shear-rate values, up to about 2.3 9 10 -4 s -1 .…”

Physicochemical Characterization of Different Varieties of Quinoa

“…Viscosity is inversely related to the rate at which bubbles rise in the batter (Lee et al 2005). Batter with higher viscosity may assist in developing a cohesive crumb network (Onyango et al 2010). Quinoa varieties grouped in cluster 1 with higher viscosity values would be more favorable in cakes characteristic of a higher volume.…”

Modelling the rheological properties of gruels produced from selected food products from Cameroon

“…These behaviours were observed for the four tested temperatures (30°C, 40°C, 50°C and 60°C). Very few studies have been carried out on the rheological properties of sorghum gruels and those presented in the literature relate to the rheological properties of sorghum starch during gelatinization (Vallons et al, 2009;Matalanis et al, 2009;Onyango et al, 2010;Onyango et al, 2011) but not after cooking as it is the case in the present work.…”

“…Amongst these foods, sorghum (Matalanis et al, 2009;Onyango et al, 2010;Onyango et al, 2011;Sanoussi et al, 2013;Okoye and Ojobor, 2016;Wanjala et al, 2016), sesame (Arslan et al, 2005;Razavi et al, 2007;Elleuch et al, 2007;Çiftçi et al, 2008;Onabanjo et al, 2009;Ikujenlola, 2014) and banana (Guerrero and Alzamora, 1997;Forster et al, 2003;Abbas et al, 2009;Honfo et al, 2011) are mostly preferred. The three foods are of potential sources of nutrients; carbohydrates for sorghum, proteins and lipids for sesame, minerals and vitamins for bananas.…”