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Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

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Abstract

Currently, consumers’ preference toward baked goods with additional (functional and nutritional) value is increasing, leading food industries to look at natural nutrient-dense alternatives like tef grain. Impact of tef grain flour incorporation (three Ethiopian varieties: DZ-01-99, DZ-Cr-37 and DZ-Cr-387 at 10, 20, 30 and 40 % levels) on dough viscoelastic profiles and stickiness of wheat-based dough matrices were investigated. Oscillatory and creep–recovery tests together with dough stickiness were performed. Incorporation of tef flours affected the structure of the dough matrices visibly by reducing viscoelastic moduli, and the maximum stress doughs can tolerate before its structure is broken and increased dough instantaneous and retarded elastic compliances. Effect of dose was not always significant in the parameters measured. Tef grain flour incorporation up to 30 % level led to breads with higher loaf volume than the control associated with optimal consistency and higher deformability of doughs. Higher tef doses increased dough stickiness. This will affect dough handling and shaping/flattening to get continuous strands or thin sheets. On average, the DZ-Cr-37-supplemented doughs exhibited higher elastic and viscous moduli, lower compliances and higher steady-state viscosity and led to significantly lower loaf bread volumes. Hence, based on dough viscoelastic and stickiness properties, incorporation of DZ-01-99 and DZ-Cr-387 into wheat flour-based formulations could be more preferable.

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Acknowledgments

This research was supported by the Spanish Institutions Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (Projects AGL2012-35088 and AGL2011-22669) and Comunidad de Castilla y León (Project VA252A12-2). W. Abebe thanks the Agencia Española de Cooperación Internacional grant and Ethiopian Institute of Agricultural Research for providing the flours of the tef varieties. Marina Villanueva thanks the Junta de Castilla y León doctorate grant.

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None.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004, Palencia, Spain

    Workineh Abebe, Felicidad Ronda & Marina Villanueva

  2. Ethiopian Institute of Agricultural Research, P.O.Box 2003, Addis Ababa, Ethiopia

    Workineh Abebe

  3. Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna, 46980, Valencia, Spain

    Concha Collar

Authors
  1. Workineh Abebe
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  2. Felicidad Ronda
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  3. Marina Villanueva
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  4. Concha Collar
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Correspondence to Felicidad Ronda.

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Abebe, W., Ronda, F., Villanueva, M. et al. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume. Eur Food Res Technol 241, 469–478 (2015). https://doi.org/10.1007/s00217-015-2476-0

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  • DOI: https://doi.org/10.1007/s00217-015-2476-0

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