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

Onyango, Calvin; Mutungi, Christopher; Unbehend, Günter; Lindhauer, Meinolf Georg

doi:10.1016/j.jfoodeng.2009.11.002

Cited by 109 publications

(55 citation statements)

References 24 publications

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“…The firmness is an important factor in bakery products since it is strongly correlated with consumers' perception of bread freshness (Onyango et al 2010). The results also showed that springiness of whole wheat bread increased with the addition of DCSF and G, and it decreased with the addition of R. In general, high cohesiveness is desirable in bread because bread can form a bolus, rather than disintegrate, during mastication (Onyango et al 2010). While the addition of MF and R significantly decreased the chewiness values of bread, the latter significantly increased with the addition of DCSF and G.…”

Section: Resultsmentioning

confidence: 99%

Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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Boz H., Karaoğlu M.M. (2013): Improving the quality of whole wheat bread by using various plant origin materials. Czech J. Food Sci., 31: 457-466.The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1 st day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

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Section: Resultsmentioning

confidence: 99%

Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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“…For cohesiveness, control in 100 % had lowest values than the rest of the buns, where values ranged from 44 to 47. According to Onyango et al (2010), are low cohesiveness breads are susceptible to fracture and crumble.…”

Section: Bun Texture Profilementioning

confidence: 99%

Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Král

Pokorná

Tremlová

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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. In colored wheat was observed approximately seven times more content compared with the control. The highest firmness was obtained in purple (27.62 N) and the lowest in blue grain (22.31 N). The lowest stickiness was found in blue wheat dough and therefore, it would be more suitable for manufacturing. Blue wheat decreased the dough cohesiveness and work of adhesion. The crumb hardness was significantly lowest in blue batch (P < 0.01) in 100 and 90 % concentration and in 80 % mixture was control significantly highest (P < 0.01). The lower addition of colored wheat flour increased bun springiness. In 100 % and 90 % concentrations were highest values of gumminess observed in purple batch and lowest in blue, but in 80 % concentration was control highest and purple batch was lowest and the same tendency was observed in bun chewiness.

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“…Creep-recovery phenomenon is caused by the reorientation of the intermolecular bonds in a viscoelastic material [19]. Instantaneous compliance is related to the energy of elastic stretching of the bonds, when stress is applied and vanishes immediately after its removal.…”

Section: Rheological Properties Of the Doughmentioning

confidence: 99%

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

Siwatch

Yadav

2017

Asian J Pharm Clin Res

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Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (T o =66.6°C), peak temperature (T p =71.15°C), conclusion temperature (T c= 78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G') and loss modulus (G"). The value of tan ∂ was lower than 1 for native and processed buckwheat dough. Conclusion:The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

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

Cited by 109 publications

References 24 publications

Improving the quality of whole wheat bread by using various plant origin materials

Improving the quality of whole wheat bread by using various plant origin materials

Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

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