English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/137952
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

AuthorsAbebe, Workineh; Ronda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCID
KeywordsBread
Creep–recovery test
Dough
Oscillatory test
Stickiness
Tef
Issue Date27-May-2015
PublisherSpringer
CitationEuropean Food Research and Technology 241: 469-478 (2015)
AbstractCurrently, consumers’ preference toward baked goods with additional (functional and nutritional) value is increasing, leading food industries to look at natural nutrient-dense alternatives like tef grain. Impact of tef grain flour incorporation (three Ethiopian varieties: DZ-01-99, DZ-Cr-37 and DZ-Cr-387 at 10, 20, 30 and 40 % levels) on dough viscoelastic profiles and stickiness of wheat-based dough matrices were investigated. Oscillatory and creep–recovery tests together with dough stickiness were performed. Incorporation of tef flours affected the structure of the dough matrices visibly by reducing viscoelastic moduli, and the maximum stress doughs can tolerate before its structure is broken and increased dough instantaneous and retarded elastic compliances. Effect of dose was not always significant in the parameters measured. Tef grain flour incorporation up to 30 % level led to breads with higher loaf volume than the control associated with optimal consistency and higher deformability of doughs. Higher tef doses increased dough stickiness. This will affect dough handling and shaping/flattening to get continuous strands or thin sheets. On average, the DZ-Cr-37-supplemented doughs exhibited higher elastic and viscous moduli, lower compliances and higher steady-state viscosity and led to significantly lower loaf bread volumes. Hence, based on dough viscoelastic and stickiness properties, incorporation of DZ-01-99 and DZ-Cr-387 into wheat flour-based formulations could be more preferable.
Publisher version (URL)http://dx.doi.org/10.1007/s00217-015-2476-0
URIhttp://hdl.handle.net/10261/137952
DOIhttp://dx.doi.org/10.1007/s00217-015-2476-0
ISSN1438-2377
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
EFRT 241 2015.pdfArtículo principal438,29 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.