2024-03-29T07:45:35Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/422732021-06-23T11:20:01Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Villanueva Barrero, Marina
Abebe Zeleke, Workineh
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.
Spanish Ministerio de Economía y Competitividad and the European Regional Development Fund (AGL2015-63849-C2-2-R and AGL2015-63849-C2- 1-R)
Spanish Ministerio de Ciencia e Innovación (PID2019- 110809RB-I00)
Junta de Castilla y León/FEDER VA072P17
application/pdf
eng
Elsevier
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
© 2021 Elsevier
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Tef varieties
Dough rheology
Thermal properties
Gluten-free bread
3309 Tecnología de Los Alimentos
3309.04 Panadería
Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality
info:eu-repo/semantics/article
info:eu-repo/semantics/submittedVersion
https://www.sciencedirect.com/science/article/pii/S0023643820310549
SI