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dc.contributor.authorAssefa, Yoseph Legesse
dc.contributor.authorEmire, Shimelis Admassu
dc.contributor.authorAbebe Zeleke, Workineh
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2018-11-19T12:14:27Z
dc.date.available2018-11-19T12:14:27Z
dc.date.issued2018
dc.identifier.citationResearch & Reviews: Journal of Food Science and Technology, 2018, vol. 7, n. 2, p. 9-19es
dc.identifier.issn2278–2249es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/32768
dc.descriptionProducción Científicaes
dc.description.abstractInjera 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.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherSTM Journalses
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.classificationtefes
dc.subject.classificationmillinges
dc.subject.classificationkneadinges
dc.subject.classificationfermentation kineticses
dc.subject.classificationphytate/mineral molar ratioes
dc.titleEffect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injeraes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holderSTM Journalses
dc.relation.publisherversionhttp://www.stmjournals.com/es
dc.identifier.publicationfirstpage9es
dc.identifier.publicationissue2es
dc.identifier.publicationlastpage19es
dc.identifier.publicationtitleResearch & Reviews: Journal of Food Science and Technologyes
dc.identifier.publicationvolume7es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)es
dc.description.projectJunta de Castilla y León - FEDER (Project VA072P17)es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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