Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
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ISSN: 1680-8894
E-ISSN: 2219-6714
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Sent:
Dec 14, 2016
Published: Nov 13, 2016
Published: Nov 13, 2016
Abstract
Cassava (Manihot esculenta) is a root widely cultivated at regions of Central America and the Caribbean; its starch can be used in bread products. The aim of this study is determine the effect of the enzyme microbial transglutaminase (TG) in dough with wheat flour partially replaced by cassava starch in 20%, 40%, 60%, 80% and 100 % using different TG concentrations on the formula: 0.01%, 0.02% and 0.03%. A semi-artisanal bread process was done in the manufacturing, monitored by direct method.The finished product was tested and physicochemical determinations were realized, as moisture and specific volume. Texture profile analysis (TPA) was developed to measure variables as strength and elasticity. The humidity of the samples was in a range as 30% to 32%. The texture profile shows there is not an important effect in the samples studied, but in the sample with 0.02% of TGA and with 20% of substitution of the flour, some properties were improved. The use of enzyme STG- M improved structural properties of the crumb, being as the alveolar distribution and fracturability. The replacement of wheat flour by cassava starch is feasible up to 20% and 0.02% as optimal dose of TG from a structural perspective. The alveoli also reach a maximum at this point; its beneficial effect is an indicator of major gas retention.
Keywords
cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta).Downloads
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How to Cite
Hernández, O., & Franco, I. (2016). Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough. I+D Tecnológico, 12(2), 56-67. Retrieved from https://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236
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(3) C. Collar, C. Bollain y A. Angioloni. “Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads”. Journal of Food Engineering, vol. 70, pp. 479-488, October 2005.
(4) M.E. Steffolani, P.D. Ribotta, G.T. Pérez, y A.E. León. ” Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality”. Journal of Cereal Science, vol. 51, pp. 366-373, May 2010.
(5) J. Rossi Marquez, P. Di Pierro, M. Esposito, L. Mariniello, y R. Porta. “Application of transglutaminase-crosslinked whey protein/pectin films as water barrier coatings in fried and baked foods”. Food Bioprocessing Technology, vol. pp. 447-455, February 2014.
(6) AACC International. Approved Methods of Analysis. 11 ed. Method 10-05.01. Guidelines for Measurement of Volume by Rapeseed Displacement. 2000. AACC International, St. Paul, MN, U.S.A. 0
(7) A. Pizzinato. “Qualidade da farinha de trigo: conceito, factores determinantes, parámetros de availacao, e controle”. Apostila de curso. Chocotec-ITAL, Campinas, 1997.
(8) M. Moore, M. Heinbockel, P. Dockery, H. M. Ulmer, y E. Arendt, E. “Network Formation in Gluten-Free Bread with Application of Transglutaminase”. Cereal Chemistry, vol. 83, pp. 28-36, February 2006.
(9) M. Mohammadi, M.H. Azizi, T.R. Neyestani, H. Hosseini, y A.M. Mortazavian. “Development of gluten-free bread using guar gum and transglutaminase”. Journal of Industrial and Engineering Chemistry, vol. 21, pp. 1398-1402, January 2015.
(10) S. Jensen, L. Skibsted, U. Kidmose, and A. Thybo, “Addition of cassava flour in bread-making: sensory and textural evaluation”. LWT-Food Science and Technology, vol. 60, pp. 292–299, January 2015.
(11) C. Onyango, C. Mutungui, G. Unbehend, M. Lindhauer. “Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase”. Journal of Food Engineering, vol. 97, pp. 465-470, April 2010.
(12) J. Smerdel, L. Pollak, D. Novotni, N. Cukelj, M. Benkovic, D. Lusic y D. Curic. “Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates”. Journal of Food and Nutrition Research, vol. 51, pp. 242-253, December 2011.
(13) M.T.P.S. Clerici, C. Airoldiu, y A.A. El-Dash. “Production of acidic extruded rice flour and its influence on the quality of gluten-free bread”. LWT – Food Science and Technology, vol. 42, pp. 618–623, March 2009.
(14) J.A. Gerrard, S.E. Fayle, A.J. Wilson, M.P. Newberry, M. Ross y S. Kavale. “May Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase”. Journal of Food Science, vol. 63, pp. 472–475, May 1998.