| Institution: | 1. College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004, Palencia, Spain;2. Ethiopian Institute of Agricultural Research, P.O.Box 2003, Addis Ababa, Ethiopia;3. Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna, 46980, Valencia, Spain;1. Department of Cardiology, Chris Hani Baragwanath Hospital, University of the Witwatersrand, Johannesburg, South Africa;2. Department of Cardiothoracic Surgery, Flora Clinic, Johannesburg, South Africa;1. Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain;2. Bio-Ref Lab, Department of Biotechnology and Foods Analysis, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wroc?aw University of Economics, Wroc?aw, Poland;1. Faculty of Natural Sciences and Surveying, National Northeast University (UNNE), Institute of Basic and Applied Chemistry of Northeast Argentina, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460 Corrientes, 3400, Argentina;2. College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004, Palencia, Spain;3. Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, ul. Komandorska 118/120, 53-345, Wroclaw, Poland |
| Abstract: | Wheat flour replacement from 0 to 40% by single tef flours from three Ethiopian varieties DZ-01-99 (brown grain tef), DZ-Cr-37 (white grain tef) and DZ-Cr-387 (Quncho, white grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat flour. Incorporation of tef flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat flour breads. Breads that contains 40% tef grain flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat grain flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef grain flour fortified breads. |
