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...

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Main Authors: Hernández, Olmedo, Franco, Indira
Format: Artículo
Language: Español
Published: Universidad Tecnológica de Panamá 2016
Subjects:
Online Access: http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236
http://ridda2.utp.ac.pa/handle/123456789/1742
Summary: 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.