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

• Published in: European food research & technology 2015-10, Vol.241 (4), p.469-478
• Main Authors: Abebe, Workineh, Ronda, Felicidad, Villanueva, Marina, Collar, Concha
• Format: Article
• Language: English
• Subjects: Agricultural research; Agriculture; Analytical Chemistry; Biotechnology; Bread; breads; Cardiovascular disease; Cereals; Chemistry; Chemistry and Materials Science; Compliance; dough; Eragrostis tef; Fatty acids; flour; Food; food industry; food research; Food Science; Forestry; Functional foods & nutraceuticals; Gluten; Grain; loaves; Original Paper; Proteins; Rheology; stickiness; Studies; Viscoelasticity; viscosity; Wheat
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-015-2476-0

Currently, 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.