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

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• 作者：Alessandra Marti¹ ; Mauro Marengo¹ ; Francesco Bonomi ; Maria Cristina Casiraghi ; Laura Franzetti ; Maria Ambrogina Pagani ; Stefania Iametti ; ^{stefania.iametti@unimi.it}
• 关键词：Teff ; Fermentation ; Gluten free bread ; Enriched bread
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：296-302
• 全文大小：803 K
• 卷排序：78

文摘

Fermentation affects, starch, proteins, and free sugars levels of teff flour. Fermentation increases the fraction of soluble fiber in teff flour. Fermentation of teff flour decreases the content in accessible protein thiols. Addition of fermented teff flour (25%) improves the texture properties of gluten free bread.