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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch
Food Research International, Volume 42, No. 8, Year 2009
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Description
The effect of cellulose-derivatives and emulsifiers on the creep-recovery behaviour of gluten-free dough prepared from gelatinised cassava starch and sorghum was studied. Cellulose treated doughs, except the treatment with 2.4% w/w fwb CMC, had lower resistances to deformation (range 10-33%) than emulsifier-treated doughs (range 3-13%). The higher elastic recovery of emulsifier-treated doughs corresponded to lower compliances and higher zero shear viscosities than for doughs treated with cellulose-derivatives. Addition of egg white powder (6.7% w/w fwb) eliminated several textural defects associated with gluten-free bread. Cellulose-derivatives did not decrease crumb firmness or staling rate when compared to the control. Though increasing emulsifier concentration (from 0.4% to 2.4% w/w fwb) decreased crumb firmness, crumbs treated with 2.4% w/w fwb emulsifiers, except diacetyl tartaric acid esters of mono- and diglycerides, were weak and difficult to handle after slicing. Nevertheless, all gluten-free breads treated with 2.4% w/w fwb emulsifiers staled at a slower rate than the control. © 2009 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Onyango, Calvin
Kenya, Nairobi
Kenya Industrial Research and Development Institute
Unbehend, Günter M.
Germany, Karlsruhe
Max Rubner-institut, Germany
Lindhauer, Meinolf G.
Germany, Karlsruhe
Max Rubner-institut, Germany
Statistics
Citations: 110
Authors: 3
Affiliations: 2
Identifiers
Doi:
10.1016/j.foodres.2009.04.011
ISSN:
09639969