2026-05-05T12:30:31Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/422732025-02-21T12:08:30Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Villanueva Barrero, Marina Zeleke, Workineh Abebe Collar Esteve, Concepción Ronda Balbás, María Felicidad 2020-09-15T15:52:01Z 2020-09-15T15:52:01Z 2021 LWT - Food Science and Technology, 2021, vol. 135 0023-6438 http://uvadoc.uva.es/handle/10324/42273 10.1016/j.lwt.2020.110065 110065 LWT - Food Science and Technology 135 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. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2021 Elsevier Attribution-NonCommercial-NoDerivatives 4.0 Internacional Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality info:eu-repo/semantics/article