Evaluation of wheat breads supplemented with Teff (Eragrostis tef (ZUCC.) Trotter) Grain flour

The aim of this study was to evaluate the effect of Supplementations of teff (Eragrostis teff (ZUCC.) Trotter) grain flour to wheat flour at 0, 5, 10, 15 and 20% levels on organoleptic and nutritional evaluation of the supplemented bread. Protein, moisture, ash and falling number as well as rheological evaluation were estimated for prepared flour blends and dough. Besides, organoleptic assessment tests for their breads were carried out. Substitution of wheat flour by teff flour caused significant increases in ash and substantial reduction in protein content. Falling Number increased significantly as the percentage of teff flour was increased. However, the results indicated that addition of teff flour caused non-significant increase in water absorption and also, with exception of 15% and 20% substitution of teff flour, no significant change was observed in development time. Data on the gluten quality of flour blends indicated that the gluten contents decreased significantly as the percentage of teff flour substitution increased. Nevertheless, additions of 5% teff flour to wheat flour substitution; gives parameter values at least as good as the control sample and produce acceptable bread, in terms of weight, volume, specific weight, taste and texture. However, high level of teff flour resulted in higher negative changes in organoleptic characteristics. It may be concluded that breads supplemented with teff flour, up to a 5% level, are organoleptically and nutritionally acceptable.