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

Tamrat Kore

doi:10.7176/fsqm/102-03

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

Highlights

Bread is the most widely consumed foodstuff and a substantial part of many cultures and traditions and many people's diets throughout the globe
Wet and dry gluten content in the composite flours significantly decreased by 53% and 47% with increasing tef flour levels from 0-40%, respectively
Water absorption capacity was lowest in control wheat flour (57.65%), while increased levels were detected in highest tef flour (35-40%) incorporation levels (97%)

Summary

Introduction

Bread is the most widely consumed foodstuff and a substantial part of many cultures and traditions and many people's diets throughout the globe. In Ethiopia, the consumption of wheat based product (bread) is expanding as a result of urbanization. The number of wheat milling and baking industries is increasing. Bread wheat (Triticum aestivum Desf.) is the preferable raw material for manufacturing baked products with the most desirable end product characteristics. Because of its functional protein (gluten), large loaf volume and fine texture requires formation of well developed and elastic dough structure for making bread. This leads good dough machinability and suited to continuous commercial production which makes good consumer acceptance

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