Creep‐recovery parameters of gluten‐free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins

Abstract

The effect of egg white, skim milk powder, soy protein isolate and soy protein concentrate on creep-recovery parameters of gluten-free batter made from sorghum and pregelatinised cassava starch was studied. Batter treated with egg white had the highest deformation and compliance parameters and lowest zero shear viscosities and differed significantly (P < 0.05) from the other treatments. However, this batter recovered its elasticity sufficiently and its elastic portion of maximum creep compliance did not differ significantly (P < 0.05) from the other treatments. Unlike the other treatments, egg white did not decrease bread volume and exhibited the lowest crumb firmness and staling rate. Optimisation of the amount of egg white with diacetyl tartaric acid esters of mono and diglycerides (DATEM) showed that creep-recovery parameters and crumb hardness were affected by the linear, quadratic and interaction effects of the input variables. Treatment with 6% and 0.1% w ⁄ w fwb egg white and DATEM, respectively, gave gluten-free batter with the least elastic portion of maximum creep compliance (J e ⁄ J max = 11.65%) which corresponded to the lowest crumb firmness (790.8 g). * Pore size in mm 2 . † Crumb firmness in grams.Treatment means followed by the same letter in the same column for staling rate, specific volume and average pore size are not significantly different at P < 0.05.Effect of proteins on gluten-free bread C. Onyango et al.

Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch

“…Other additives that may be used to prepare sorghum-based gluten-free bread include hydrocolloids, emulsifiers, proteins, enzymes or sourdough starter cultures (Hart, Graham, Gee, & Morgan, 1970;Hugo et al, 1997;Olatunji, Koleoso, et al, 1992;Olatunji, Osibanjo, et al, 1992;Onyango, Mutungi, et al, 2009;Onyango et al, 2010;Schober et al, 2007;Schober et al, 2005).…”

“…Formulations for the production of sorghum-based gluten-free bread normally contain native starch (Olatunji, Koleoso, & Oniwinde, 1992;Schober, Bean, & Boyle, 2007;Schober et al, 2005), pregelatinised starch (Onyango, Mutungi, Unbehend, & Lindhauer, 2010;Onyango, Mutungi, Unbehend, & Lindhauer, 2009; or a mixture of native and pregelatinised starch (Hugo et al, 1997;Olatunji, Osibanjo, et al, 1992). Other additives that may be used to prepare sorghum-based gluten-free bread include hydrocolloids, emulsifiers, proteins, enzymes or sourdough starter cultures (Hart, Graham, Gee, & Morgan, 1970;Hugo et al, 1997;Olatunji, Koleoso, et al, 1992;Olatunji, Osibanjo, et al, 1992;Onyango, Mutungi, et al, 2009;Onyango et al, 2010;Schober et al, 2007;Schober et al, 2005).…”

Quality and Safety Aspects of Cereals (Wheat) and Their Products

“…Creep recovery tests can then be related to the final bread characteristics such as bread volume, crumb pore size distribution or staling (Onyango et al 2009;Van Bockstaele et al 2011), and still an optimal balance between the viscous and elastic properties of dough is required.…”

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

“…GF dough is difficult to handle and resembles cake batter, and it is mostly mixed in mixing machines. According to the literature, GF doughs are often called GF batters instead of doughs (Moore and others ; Onyango and others ; Hager and others ). The bread is then baked in a bread pan to control its shape and appearance (Onyango and others ).…”