Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

Alaunyte, I.; Stojceska, Valentina; Plunkett, Andrew; Ainsworth, Paul; Derbyshire, Emma

doi:10.1016/j.jcs.2011.09.005

Cited by 94 publications

(78 citation statements)

References 34 publications

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“…Starch retrogradation occurs during the cooling period after baking, in which the amylose and amylopectin chains aggregate forming crystalline double helices stabilized by hydrogen bonds, leading to bread hardening (Chinachoti & Vodovotz, 2001;Zobel & Kulp, 1996). Gómez et al (2003) also found an increase in firmness for both the control sample (without fibers) and those containing 2% and 5% fiber (cellulose, pear, cocoa, coffee, and wheat) after 24, 48, and 72 h. Alaunyte et al (2012), Purhagen et al (2012), and Sullivan et al (2010) also found this phenomenon in bread samples containing different types of fibers. Moisture (%), water activity (Aw) and firmness (gf) of pan bread samples on days 1, 4, 7, and 10 after purchase; (a) Moisture and water activity and (b) firmness; the bars represent means ± standard deviations (n = 3 for moisture; n = 6 for firmness); lowercase letters refer to the comparison between samples on the same day of storage, and capital letters refer to the comparison between the days of analysis for the same sample; means followed by different letters differ by the Tukey test (p<0.05); WHI1-WHI7: white breads; WHO1-WHO5: whole grain breads.…”

Section: Physicochemical Analysesmentioning

confidence: 76%

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Ishida¹,

Steel²

2014

Food Sci. Technol (Campinas)

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Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers.

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Section: Physicochemical Analysesmentioning

confidence: 76%

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Ishida¹,

Steel²

2014

Food Sci. Technol (Campinas)

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“…Teff starch has a slow retrogradation tendency, hence, it could have a potentially positive impact on shelf life of baked products [32,33].…”

Section: Teff Flourmentioning

confidence: 99%

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

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Teff has naturally higher nutritional value when compared to many other grains, and doesn't need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles and pizza bases, as well as foods for people with celiac disease. Thus, the main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for gluten free food market. Teff grain size is known to be extremely small with mean length ranging 0.61-1.17mm and it is considered a superior grain due to its nutritional merits. Teff is rich in carbohydrate, fiber and contains more iron, calcium and zinc than other cereal grains, including wheat, barley and sorghum. Teff has an excellent balance of essential amino acids and is a good source of calcium and iron, which may explain the low occurrence of anemia in areas of Ethiopia where to regular teff consumption. Hence, Teff is an ideal and healthy ingredient for many gluten-free recipes.

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“…Tested materials supported the rise of viscosity maximum, and the level of chia and teff addition could be considered as a dominant factor, although BF also contributed to this trend (from 680 BU to 490 and 820 BU for WF, C300, and C500 samples, respectively; Table 2). On the other hand, hydrophilicity of wholemeal teff flour was lower during the RVA test of wheat-teff blend 90 : 10; the peak viscosity was statistically comparable to the WF control (595 vs. 588 mPa•s; Alaunyte et al 2012). Differences within C300 and C500 groups were actually comparable; the range of measured values is equal to 200 BU.…”

Section: Resultsmentioning

confidence: 70%

“…The authors summarised that the teff variant must be chosen carefully to produce good quality teff-based breads. Alaunyte et al (2012) verified their conclusion that a higher level of teff flour (up to 30%) worsened dough development and increased crumb firmness and bitter flavour; the addition of selected enzymes may improve the loaf volume, crumb firmness and structure as well as overall acceptability of straight dough or sourdough bread. Gluten-free breads, prepared by Campo et al (2016), were based on rice flour supplemented with teff flour at ratios of 5, 10, or 20%, with or without three sourdough types.…”

mentioning

confidence: 63%

“…Quality evaluation of cookies was executed after 10 min cooling at ambient temperature. Specific volume was evaluated on the basis of six samples, coupled in pairs; volume was determined by a rapeseed displacement method similarly to volume determination of laboratory prepared bread (Alaunyte et al 2012). The spread ratio was calculated from cookie diameter and height, evaluated in triplicate with a calliper.…”

Section: Methodsmentioning

confidence: 99%

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Chia and teff as improvers of wheat-barley dough and cookies

Švec¹,

Hrušková²,

Babiakova³

2017

Czech J. Food Sci.

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AbstractŠvec I., Hrušková M., Babiaková B. (2017): Chia and teff as improvers of wheat-barley dough and cookies. Czech J. Food Sci., 35: 79-88.Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases. All non-traditional plant materials increased farinograph water absorption up to 10% in total, and with likely dilution of the dough gluten network, their addition increased the degree of dough softening up to twice. Physicomechanical properties of non-fermented dough were changing stepwise, mainly in terms of rising dough elasticity. Higher elasticity of wheat-barley dough was reflected in better both specific volume and spread ratio of cut-out cookies. Further recipe modification by wholemeal chia and teff flours enhanced these positive changes; cookie volumes based on the wheat-barley premix 50 : 50 were about 22% higher than their counterparts from the premix 70 : 30. For both attributes of cookie quality, somewhat higher values were observed for dark variants of wholemeal chia and teff. Moreover, the spread ratio of cookies containing teff types reached higher values compared to chia ones. Characteristic barley flour flavour could be less acceptable for common consumers; both wholemeal chia and teff flours were able to mask that by-taste.

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Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

Cited by 94 publications

References 34 publications

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Chia and teff as improvers of wheat-barley dough and cookies

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