Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Abstract

a b s t r a c tWheat flour replacement from 0 to 40% by single tef flours from three Ethiopian varieties DZ-01-99 (brown grain tef), DZ-Cr-37 (white grain tef) and DZ-Cr-387 (Quncho, white grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat flour. Incorporation of tef flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat flour breads. Breads that contains 40% tef grain flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat grain flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef grain flour fortified breads.

Influence of milling type on tef injera quality

“…However, with similar particle sizes, the rate of starch digestion was seen to be different between barley and sorghum flours (Mahasukhonthachat et al, 2010) and between sorghum flours from the hammer and cryogenic mill (Al-Rabadi et al, 2009). As reported by Ronda et al (2015) the RAG (82.7) and the RDS (74.3) content of wheat bread was significantly higher than that of HMI (65.7, 58.9), DMI (61.5, 55.3) and BMI (52.6, 47.3).…”

Improving the sensory and nutritional value of gluten‐free bread

“…The most popular GF raw materials – rice, corn and GF wheat starch are less valuable source of most of minerals analysed than less popular teff, amaranth or quinoa (Alvarez‐Jubete et al ., ; Marpalle et al ., ). Different studies show the high content of some minerals, for example, Ca in teff and amaranth and Mg in teff, amaranth and quinoa (Ronda et al ., ; Rybicka & Gliszczyńska‐Świgło, ). The higher content of the most of minerals in breads with amaranth, teff and quinoa was also reflected in the content of these minerals in our study.…”

“…The other types of GF breads were prepared by replacing some of the commercial bread‐mix with flour from teff (25%), amaranth (12.5%) and quinoa (12.5%). The level of the flour substitution (12.5% vs. 25%) was based on the literature data, which indicates the maximum content of these pseudocereals to obtain the most desirable bread properties (Alvarez‐Jubete et al ., ; Ronda et al ., ). These flours were purchased from Szarłat (Zawady, Poland; amaranth) and Ekogram Zielonki (Zielonki, Poland; teff and quinoa).…”

The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread

“…The bread represents one of the main and most important foods in the world; however in certain developed countries one observes the decreasing consumption due to the changes in nutrition habits. Therefore, the baking industry is in the continuous process of seeking diversity and alternative innovations, which would in turn satisfy the nutrition needs of the people who are conscious regarding their health [1]. The use of other types of flour in the baking technology for the production of bread with high nutrition value is in increasing trend in the last years.…”