Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

Published Date

April 2011, Vol.44(3):681–686, doi:10.1016/j.lwt.2010.09.006

Innovative baking technologies: new starches, functional bread and cereal products

Title 

Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

• Author 

• Calvin Onyango ^a,,
• Christopher Mutungi ^b
• Günter Unbehend ^c
• Meinolf G. Lindhauer ^c

• aFood Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya
• bInstitut für Lebensmittel und Bioverfahrenstechnik, Technische Universität Dresden, 01062 Dresden, Germany
• cInstitut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut, 32756 Detmold, Germany

Received 26 March 2010. Revised 10 May 2010. Accepted 2 September 2010. Available online 21 September 2010.

Abstract

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.

Keywords

Gluten-free bread

Sorghum

Starch

Texture

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• ∗ 
  Corresponding author.

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