Vista Equipo: Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough

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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Autores Principales:	Hernández, Olmedo, Franco, Indira
Formato:	Artículo
Idioma:	Español
Publicado:	Universidad Tecnológica de Panamá 2016
Materias:	cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta)
Acceso en línea:	http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742

id	RepoUTP1742
recordtype	dspace
spelling	RepoUTP17422019-12-06T14:50:26Z Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough Efecto sobre las propiedades reológicas y panificables de la enzima transglutaminasa en masas con almidón de yuca (Manihot esculenta) Hernández, Olmedo Franco, Indira cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta) 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. La yuca (Manihot esculenta) es una raíz cultivada ampliamente en las regiones de América Central y el Caribe, y su almidón puede utilizarse en productos de panificación. Se realizó un estudio del efecto de la enzima transglutaminasa microbiana (TG) en masas con harina de trigo, en las que se sustituyó parcialmente ésta con almidón de yuca en un 20%, 40%, 60%, 80% y 100% utilizando diferentes concentraciones de TG sobre la fórmula: 0.01%, 0.02% y 0.03%. El producto fue elaborado siguiendo un proceso semiartesanal de panificación por método directo. El producto terminado fue sometido a determinaciones fisicoquímicas, como humedad y volumen específico. Se desarrolló además un análisis de perfil de textura (TPA) para medir variables como su fuerza y elasticidad. La humedad de las muestras osciló en un rango conforme de 30% a 32%. El perfil de textura obtenido indica que la enzima no tiene un efecto positivo en la mayoría de las muestras estudiadas, sin embargo, en una concentración de 0.02% y con un 20% de sustitución de la harina mejora algunas de sus propiedades. Bajo estas condiciones de uso de enzima STG-M se mejoró las propiedades estructurales de la miga, siendo conforme la distribución alveolar y fracturabilidad. La sustitución de harina de trigo por almidón de yuca es viable hasta en un 20% y 0.02% como dosis óptima de TG desde la perspectiva estructural. La fracción alveolar también alcanza un máximo en este punto, efecto beneficioso que se traduce en mayor retención de gas. 2016-11-13 2017-07-28T13:56:58Z 2017-07-28T13:56:58Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742 spa http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236/pdf http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236/html info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf text/html Universidad Tecnológica de Panamá 2219-6714 1680-8894 I+D Tecnológico; Vol. 12, Núm. 2 (2016): Revista I+D Tecnológico; 56-67
institution	Universidad Tecnológica de Panamá
collection	Repositorio UTP – Ridda2
language	Español
topic	cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta)
spellingShingle	cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta) Hernández, Olmedo Franco, Indira Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
description	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.
format	Artículo
author	Hernández, Olmedo Franco, Indira
author_sort	Hernández, Olmedo
title	Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
title_short	Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
title_full	Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
title_fullStr	Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
title_full_unstemmed	Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
title_sort	effect of transglutaminase on the reological and bakery properties of cassava (manihot esculenta) dough
publisher	Universidad Tecnológica de Panamá
publishDate	2016
url	http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742
_version_	1796209623953309696
score	12.039653

Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough

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