Influence of milling methods on the flow properties of ivory teff flour

Barretto, Roselle; Buenavista, Rañia Marie; Pandiselvam, R.; Siliveru, Kaliramesh

doi:10.1111/jtxs.12630

Cited by 14 publications

(8 citation statements)

References 42 publications

(67 reference statements)

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“…The GMD data provided in Table 3 also denote that pin mill flour fraction had the lowest average particle size of 75 μm as compared to flours obtained through other mill types. Similar trend was observed by Barretto, Buenavista, Pandiselvam, and Siliveru (2021) for the particle size analysis of ivory teff flours, that is, hammer milled flour had higher percentage of coarser particles and pin milled flours resulted in higher quantity of finer particles. The higher percentage of coarser particles in case of hammer mill is due to the use of 1/64 in.…”

Section: Resultssupporting

confidence: 86%

“…Furthermore, we observed that the ash content for the teff flour obtained from hammer mill was significantly higher compared to other two mills. The proximate composition of all the three brown teff flours closely matches with the ivory teff flours obtained by different milling methods by Barretto, Buenavista, Pandiselvam, and Siliveru (2021). A significantly lower damaged starch content (2.61%) was observed in case of hammer‐milled teff flour compared to the roller‐ (6.16%) and pin‐milled (4.88%) flours.…”

Section: Resultssupporting

confidence: 75%

“…Regardless of the number of studies reporting the milling of teff grains (Assefa, Emire, Villanueva, Abebe, & Ronda, 2018; Barretto, Buenavista, Pandiselvam, & Siliveru, 2021; Kihlberg, Johansson, Kohler, & Risvik, 2004), no standard method currently exists for teff grain milling. Further developments are necessary to help promote the utilization of teff grain.…”

Section: Introductionmentioning

confidence: 99%

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Significance of milling methods on brown teff flour, dough, and bread properties

Pulivarthi

Manivannan

Nkurikiye

et al. 2022

Journal of Texture Studies

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Teff (Eragrostis tef) has gained wide popularity mainly attributed to its gluten‐free nature catering the needs of gluten‐sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its food applications, especially in the baking sector. The nutritional and sensorial properties of teff flour have been studied by incorporating with wheat flour at different proportions, but no study has reported the impact of various milling methods on the rheological and bread‐making properties of teff flour. In this regard, the present study is envisaged to assess the physical, rheological, and bread‐making properties of teff flour acquired over roller, hammer, and pin milling. Among the milling methods, the distribution of particles was more uniform in case of roller mill, while finer particles were obtained for the pin milled flour fractions with 60% of the sample falling below 90 μm. It was observed that the protein, crude fiber, and crude fat contents for all the flours were on par with each other irrespective of the milling method. Whereas, the pasting properties varied significantly between the flours obtained from different milling methods. It was observed that the pin milled flour bread was superior in quality owing to its higher loaf volume (331.67 cm3) with lower hardness value (5.99 N). The present study indicates the fact that pin mill could be more suitable for milling brown teff grains owing to the better pasting and bread‐making properties.

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Significance of milling methods on brown teff flour, dough, and bread properties

Pulivarthi

Manivannan

Nkurikiye

et al. 2022

Journal of Texture Studies

Self Cite

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“…Another study investigated the use of teff flour in bread, layer cakes, treats, and rolls and discovered that it is best used in treats and rolls (Barretto et al, 2021). In a study, Frakolaki et al (2020) exploited the properties (batter volume extension, particular volume, hull, and piece color, hardness, and water movement) and breadmaking potential of naturally heated and solidified pastry shop items amid halfway substitution of wheat flour with spelt flour and found that spelt flour extends up to 20% give bread with quality and tactile characteristics comparative to wheat, whereas it extends higher than 70% lead to second rate items.…”

Section: Current Scenari Os Of Whe At Alternative Smentioning

confidence: 99%

New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges

Siddiqui

Mahmud

Abdi

et al. 2022

Journal of Food Biochemistry

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Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat.These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective.Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs.These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers. Practical applications• New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health.• Alternatives from sustainable sources are important source of nutrients and bioactive compounds.• Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry.• New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough.

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“…Water and oil holding capacities were determined using the modified method of Zhao et al (2010). The MOS was beneficial to increasing the particle-specific surface area and cell wall breakage ratio, thereby accelerating the dissolution of bioactive ingredients and improving bioavailability and bioactivity in vivo or in vitro (Xiao et al, 2017;Zhang & Zhai, 2020;Barretto et al, 2021;Balakrishnan et al, 2021;Qadri et al, 2022). Huang et al (2020) found that the decrease in particle size significantly reduced the water and oil holding capacities while increasing the lightness and yellowness of M. oleifera leaf powders.…”

Section: Water and Oil Holding Capacitiesmentioning

confidence: 99%

Evaluation of particle size on the physicochemical properties of Moringa oleifera Lam. stem powder

Zhang

Liu

Wang

et al. 2022

Qual. Assur. Saf. Crops Foods

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Moringa oleifera Lam. stem (MOS) has been used for beneficial dietary and medicinal purposes. In this work, MOS samples of six different particle sizes were produced using sieve-based mechanical grinding to investigate the impact of varying particle sizes on the physicochemical properties of MOS powder. Scanning electron microscopic images revealed the destroyed fiber structures after grinding. The color turned greener and less yellow with decreasing particle size. The angle of repose significantly decreased from 70.36º to 60.25º, as the particle size declined, demonstrating the increasing fluidity of granules. The applied mechanical treatment did not alter the primary conformational properties of MOS except for destructing the intramolecular hydrogen bonds of cellulose and hemicellulose, thereby decreasing the crystallinity and thermal stability. Surface element analysis demonstrated more carbon-rich extractives on the particle surface as the particle size reduced. This study provided reasons behind improved dissolution and bioavailability of functional ingredients in plant-based granular materials by reducing particle size.

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Influence of milling methods on the flow properties of ivory teff flour

Cited by 14 publications

References 42 publications

Significance of milling methods on brown teff flour, dough, and bread properties

Significance of milling methods on brown teff flour, dough, and bread properties

New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges

Evaluation of particle size on the physicochemical properties of Moringa oleifera Lam. stem powder

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