Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
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 starc...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | Panamá |
| Institución: | Universidad Tecnológica de Panamá |
| Repositorio: | Repositorio Institucional de documento digitales de acceso abierto de la UTP |
| Idioma: | español |
| OAI Identifier: | oai:ridda2.utp.ac.pa:123456789/1742 |
| Acceso en línea: | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742 |
| Access Level: | acceso abierto |
| Palabra clave: | cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta) |
| Sumario: | 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. |
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