Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 3, Pages 681-686Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2010.09.006
Keywords
Gluten-free bread; Sorghum; Starch; Texture
Categories
Funding
- Alexander von Humboldt Stiftung
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Gluten-free sorghum bread was made from cassava, maize, potato or rice starch and sorghum in the ratios 10:90, 20:80, 30:70, 40:60 and 50:50. The other baking ingredients, on flour-weight-basis, were water (100%), sugar (6.7%), egg white powder (6%), fat (2%), salt (1.7%) and yeast (1.5%). Increasing starch content changed the batters' consistencies from soft doughs to thin pourable batters. Increasing starch content decreased crumb firmness and chewiness, and increased cohesiveness, springiness and resilience of all breads. Cassava-sorghum and rice-sorghum breads had better crumb properties than maize-sorghum or potato-sorghum breads. Although the crumb properties of all breads declined (i.e. firmness and chewiness increased; cohesiveness, resilience and springiness decreased) on storage, the formulation containing 50% cassava starch retained the best overall texture. (c) 2010 Elsevier Ltd. All rights reserved.
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