The effects of fermentation of teff flour by a mixture of lactic acid bacteria and yeasts present in a gluten-free sourdough have been considered. Fermentation had a major impact on the physicochemical properties of teff starch and on its pasting behavior, and a somewhat more limited impact on teff proteins, leaving essentially intact protein components of possible relevance for formation of a protein network. Either fermented or non-fermented teff were added to a 25% level to a commercial corn-based gluten-free bread mix, containing chemical leavening agents. The bread enriched with fermented teff had improved physical properties and a lower staling rate with respect to a non-enriched control or to a bread enriched with non-fermented teff flour.
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread / A. Marti, M. Marengo, F. Bonomi, M.C. Casiraghi, L. Franzetti, M.A. Pagani, S. Iametti. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 78(2017 May), pp. 296-302.
|Titolo:||Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread|
MARTI, ALESSANDRA (Primo)
MARENGO, MAURO (Secondo)
PAGANI, MARIA AMBROGINA (Penultimo)
IAMETTI, STEFANIA (Corresponding)
|Parole Chiave:||Enriched bread; Fermentation; Gluten free bread; Teff; Food Science|
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/09 - Fisiologia
Settore AGR/16 - Microbiologia Agraria
|Data di pubblicazione:||mag-2017|
|Data ahead of print / Data di stampa:||feb-2017|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.lwt.2016.12.042|
|Appare nelle tipologie:||01 - Articolo su periodico|