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. [10.1016/j.lwt.2016.12.042]

Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread

A. Marti
Primo
;
M. Marengo
Secondo
;
F. Bonomi;M.C. Casiraghi;L. Franzetti;M.A. Pagani
Penultimo
;
S. Iametti
2017-05

Abstract

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.
Enriched bread; Fermentation; Gluten free bread; Teff; Food Science
Settore BIO/10 - Biochimica
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/09 - Fisiologia
Settore AGR/16 - Microbiologia Agraria
feb-2017
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/478417
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