![Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality](/search/themes/bootstrap3/images/libros.png)
Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality
Tef flour has been considered a good alternative raw material to improve the quality of gluten-free bread due to its attractive nutritional profile. The influence of tef variety (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) and incorporation level (100, 75 and 50%) on rheological and thermal properties of maize starch-based gluten-free doughs, and their impact on bread characteristics was investigated. The addition of tef brought about a structuring effect of doughs leading to higher viscoelastic moduli and steady-state viscosities and to lower tan δ values and instantaneous and retarded compliances. These effects were magnified with the increase of tef level in the dough. Tef addition led to an increase in dough gelatinization temperature and a decrease of gelatinization enthalpy, especially in the case of DZ-01-99 variety. Tef incorporation at 50 and 75% level led to well-developed bread which volume and crumb grain properties were significantly affected by the tef variety. DZ-Cr-37 variety led to the highest bread volume but to a less regular and poorer crumb grain. However, the bread made with 100% DZ-Cr-37 reached the highest overall acceptance score. This work demonstrates tef flour incorporation up to 100% level is a feasible procedure to reach technologically viable and sensory acceptable gluten-free bread.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2020-08-17
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| Subjects: | Tef varieties, Dough rheology, Thermal properties, Gluten-free bread, |
| Online Access: | http://hdl.handle.net/10261/219751 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100014180 |
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