RT info:eu-repo/semantics/article
T1 Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality
A1 Villanueva Barrero, Marina
A1 Abebe Zeleke, Workineh
A1 Collar Esteve, Concepción
A1 Ronda Balbás, María Felicidad
K1 Tef varieties
K1 Dough rheology
K1 Thermal properties
K1 Gluten-free bread
K1 3309 Tecnología de Los Alimentos
K1 3309.04 Panadería
AB 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.
PB Elsevier
SN 0023-6438
YR 2021
FD 2021
LK http://uvadoc.uva.es/handle/10324/42273
UL http://uvadoc.uva.es/handle/10324/42273
LA eng
NO LWT -  Food Science and Technology, 2021, vol. 135
DS UVaDOC
RD 04-dic-2024