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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Autor principal:	Hernández, Olmedo (author)
Altres autors:	Franco, Indira (author)
Format:	article
Idioma:	espanyol
Publicat:	2016
Matèries:	cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta)
Accés en línia:	http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742
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