Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products

被引：3

作者：

Homem, Raisa Vieira ^{[1
]}

Doneda, Divair ^{[2
]}

Kist, Tarso Ledur ^{[3
]}

Venzke, Janaina Guimaraes ^{[2
]}

da Silva, Vanuska Lima ^{[1
,2
]}

de Oliveira, Viviani Ruffo ^{[1
,2
]}

机构：

[1] Fed Univ Rio Grande UFRGS, Postgrad Program Food Nutr & Hlth, Ramiro Barcelos St 2400, BR-90035003 Porto Alegre, RS, Brazil

[2] Fed Univ Rio Grande UFRGS, Dept Nutr, Ramiro Barcelos St 2400, BR-90035003 Porto Alegre, RS, Brazil

[3] Fed Univ Rio Grande UFRGS, Inst Biosci, Dept Biophys, Av Bento Goncalves, BR-95009150 Porto Alegre, RS, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 03期

关键词：

Chemical analyses; extruded; gluten-free; physical analyses; VITRO STARCH DIGESTIBILITY; DOUGH MATRICES; WHEAT; GLUTEN; BREAD; SUITABILITY; COMBINATION; PROFILE; BAKING; IMPACT;

D O I：

10.1111/ijfs.15534

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to investigate chemical, technological, and sensory quality of tef in products made exclusively with tef flour and tef flour associated with other flours. The selection of the studies and the extraction of information were carried out through research in several databases. Tef flour was used in cakes, cookies, breads, cupcakes, muffins, and extruded snacks. Bread was the most evaluated product with tef flour associated with other flours or exclusively. Most of the outcomes were with tef (5-50%) associated with other flours. Increased levels of fibers, minerals, antioxidant capacity, and flavonoids were noted according to the percentage of tef. Technological characteristics demonstrated that these products showed intermediate final quality, due to the characteristics of volume, specific volume, firmness, and luminosity. Regarding sensory quality, studies that used (5-35%) tef flour associated with other flours were well-accepted.

引用

页码：1508 / 1516

页数：9

共 41 条

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