Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads

• Published in: Journal of culinary science & technology 2020-11, Vol.18 (6), p.535-548
• Main Authors: Homem, Raisa Vieira, dos Santos Joaquim, Aline, Pimentel da Silva, Henrique, Mello Evangelista, Sabrina, Komeroski, Marina Rocha, Doneda, Divair, Rockett, Fernanda Camboim, de Oliveira Schmidt, Helena, Rios, Alessandro, Schäfer, Laura, Rodrigues, Carlos, Kist, Tarso, de Oliveira, Viviani
• Format: Article
• Language: English
• Subjects: Amino acids; bakery; Cassava; Chemical composition; Eragrostis tef; Flour; Gluten; gluten-free; Lipids; Nutrient content; Physical characteristics; Physical properties; Specific volume; Starch; Teff; Weight loss; Wheat
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2019.1679314

Teff is a gluten-free grain and has interesting nutritional composition. This paper aimed to evaluate the differences among breads made with teff flour associated to other components, by determining their chemical and physical characteristics. The breads were as follows: T1-100% wheat; T2-100% teff; T3-75% teff and 12.5% cassava starch; T4-50% teff, 25% rice flour, and 25% cassava starch. The lipid and protein contents in teff breads were like wheat breads. T1 had significantly lower total fiber (13.9%) than the others. The highest amino acid content was found in T4; however, all teff treatments presented higher quantities of amino acids than wheat formulation. T1 had lower volume (1.87 cm 3 /g −1 ) than T2, T3, and T4. Teff demonstrated no difference in height, weight loss, yield, and apparent volume of the breads, although it presented lower weight, higher specific volume, and lower crust luminosities. Firmness was directly related to the quantity of teff used.