Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread
Open accessAbstract
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.
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- 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
- ORCID
- 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
- bronze
- doi.org
- Licence
- 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
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