Cited by 45Food composition and propertiesSeed and Plant BiochemistryProbiotics and Fermented Foods

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

Open access
Marti, Alessandra, Marengo, Mauro, Bonomi, Francesco, Casiraghi, Maria Cristina, Franzetti, Laura, Pagani, Maria Ambrogina, Iametti, Stefania·2017·LWT

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.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1016/j.lwt.2016.12.042

Cites

39 of 39 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

Flagged first, then by citations

Research works printed but not linked: 3

  1. Prosky, L., Asp, N.G., Schweizer, T.F., DeVries, J.W., Furda, I., 1998. Determination of unsoluble, soluble, and total dietary bran foods and food products. Interlab- oratory study. Journal of the Association of Official Analytical Chemists 71, 1017 -1023.
  2. Wood, B.J.B., 2004. Fermentation. In: Wrigley, C., Corke, H., Walker, C.E. (Eds.), Encyclopedia of grain science. Elsiever Academic Press, Oxford, pp. 281-290.
  3. Zygmunt, L.C., Anderson, E., Behrens, B., Bowers, R., Bussey, M., Cohen, G., et al., 1982. High pressure liquid chromatographic determination of mono and disac- charides in pre-sweetened cereals: Collaborative study. Journal Association of Of- ficial Analytical Chemists 65, 256-264.

Cited by

Sorted by citations

Authors
Marti, A., Marengo, M., Bonomi, F., Casiraghi, M. C., Franzetti, L., Pagani, M. A., & Iametti, S.
Affiliations
University of Milan (IT)
Corresponding author
Iametti, Stefania
Venue
LWT
Publisher
Elsevier BV
Published
2017-05
Volume
78
Pages
296-302
ISSN
0023-6438 (ISSN-L)
OpenAlex
W2563020167
Cited by
45
References
39
Citations by year
2026: 3 · 2025: 6 · 2024: 6 · 2023: 4 · 2022: 3 · 2021: 2 · 2020: 3 · 2019: 3 · 2018: 12 · 2017: 3
FWCI
6.27
Type
journal article
Language
en
Open access
Locations
  • LWT (publishedVersion)
  • Institutional Research Information System University of Turin (University of Turin) (submittedVersion)
  • Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
teff flour, gluten-free bread, sourdough fermentation, lactic acid bacteria, yeast, pasting properties, bread staling, bread physical properties

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review