publication . Article . 2016

Efecto sobre las propiedades reológicas y panificables de la enzima transglutaminasa en masas con almidón de yuca (Manihot esculenta)

Hernández, Olmedo; Franco, Indira;
Open Access Spanish; Castilian
  • Published: 13 Nov 2016
  • Publisher: Universidad Tecnológica de Panamá
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 va...
Medical Subject Headings: food and beverages
free text keywords: cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta)., almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta)
Download from
I+D Tecnológico
Article . 2016
Provider: UTP-RIDDA2
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue