2024-03-28T19:19:31Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/327682021-06-23T11:19:37Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
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Assefa, Yoseph Legesse
author
Emire, Shimelis Admassu
author
Abebe Zeleke, Workineh
author
Ronda Balbás, María Felicidad
author
2018
Injera is Ethiopian traditional fermented flatbread which is made mostly from tef flour. Tef
grain is milled and the flour kneaded to have batter-like dough which will ferment before
injera baking. The influence of mill type: hammer mill (HM), disc mill (DM) and blade mill
(BM) and mechanical kneading speed-time combinations (K1, K5, and K9) on fermentation
kinetics was investigated. Phytate to mineral molar ratio (Fe, Zn and Ca) of tef injera was
also investigated as affected by mill type and different kneading conditions. In both milling
and kneading levels, maltose was the highest sugar concentration initially, followed by
glucose and fructose. As fermentation continued, a similar trend in maltose breakdown was
seen among HM, DM, and BM. However, different patterns of glucose and fructose
breakdown were seen on HM than DM and BM. Similarly, HM had a different pattern in
increment of lactic acid concentration than DM and BM. Similar trend in maltose
concentration was seen between K1, K5, and K9. Again glucose breakdown and the increment
of lactic acid in K9 were different than that of K1 and K5. Phytate/mineral molar ratio of BM
was significantly different (p<0.05) from HM and DM. There was also a significant difference
(p<0.05) in phytate/mineral molar ratio between K1, K5, and K9. Decreased phytate/mineral
molar ratio was seen with increasing of kneading speed (rpm) for a longer period of time. The
effect of mill type and kneading speed and time combinations on fermentation kinetics and
phytate/mineral molar ratio were significant.
Research & Reviews: Journal of Food Science and Technology, 2018, vol. 7, n. 2, p. 9-19
2278–2249
http://uvadoc.uva.es/handle/10324/32768
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2
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Research & Reviews: Journal of Food Science and Technology
7
Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera