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

2016; Elsevier BV; Volume: 78; Linguagem: Inglês

10.1016/j.lwt.2016.12.042

1096-1127

Alessandra Marti, Mauro Marengo, Francesco Bonomi, Maria Cristina Casiraghi, L. Franzetti, Maria Ambrogina Pagani, Stefania Iametti,

Phytase and its Applications

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.