Development and Optimization of Nutritionally Enhanced Wheat Breads Supplemented with tef (Eragrostistef (Zucc.) Trotter) Grain Flour

Abstract

The aim of this study was to develop nutritionally enhanced and healthy bread through incorporation of tef flour to wheat flour. Accordingly, the influence of tef (brown and white) flour incorporation (0 -40% tef flour) on wheat-tef blend flour physicochemical  properties, baking characteristics and bread nutritional and sensorial qualities was evaluated. Incorporation of tef flour significantly increased water absorption capacity (57.67 to 97.00%), reduced both wet gluten (29.33 to 13.89 %) and dry gluten (12.03 to 6.37 %) content of composite flour. All the tef containing bread showed better mineral content (Ca, Fe, Mn, Zn, Mg, K and Na), good fiber and fat content as compared to wheat flour bread. Moreover, the bread specific volume decreased from 3.80 to 2.91 and the bake loss content increased from 17.52 to 30.94 with increase in tef flour from 0 to 40% in composite blends. The sensory attributes scores of the color, aroma, odor,  texture and overall acceptability decreased. However, it could be concluded that breads supplemented with 15% tef flour showed acceptable sensory quality and enhanced nutritionally properties.

Keywords: tef; composite flour; gluten; nutritional composition; bread quality

DOI: 10.7176/FSQM/102-03

Publication date: November 30^th 2020