NAVIGATION  | MANCHESTER FOOD RESEARCH CENTRE Best Student Research PaperAmerican Association of Cereal Chemists International 2010 Best Student Research Paper Competition Abstract Submission
- Ieva Alaunyte
Bread has been an important part of daily diet for many years. It is one of the main staple foods and provides important nutrients. Recently, there has been a great interest in incorporating less-utilized and nutritious grains in order to improve nutritional value of bread. This can provide a challenge in producing an acceptable baked product. Teff is a small-grained and nutrient-rich cereal, which has good potential to be used in developing healthy cereal products. This research aimed to determine effects of incorporation of Teff grain on bread characteristics and nutritional properties and the effects of enzymes on product quality and acceptability. Teff flour replaced white wheat flour at the level of 30% in breadmaking formulation. A combination of four enzymes such as xylanase, α-amylase, glucose oxidase and lipase were used to develop Teff breads. Breads were tested for nutritional properties, quality parameters, sensory attributes and consumer acceptability. The results showed that Teff bread contained significantly (P<0.05) more iron and had higher total antioxidant capacity compared to wheat bread but had lower loaf volume and increased crumb firmness. Sensory evaluation showed also a significant decrease in overall acceptability due to bitter flavour and aftertaste. This problem was overcome by addition of different enzymes, which resulted in significant (P<0.05) improvements in loaf volume and crumb firmness. Image analysis showed that addition of enzymes improved crumb structure parameters. Teff breads with enzymes had more uniform and fine crumb structure with a larger slice area and smaller cells. Sensory evaluation revealed that addition of enzymes reduced bitter flavour and aftertaste and significantly (P<0.05) improved overall acceptability. In conclusion, a number of enzymes can be used to produce nutritious Teff bread, which texture and sensory attributes could be comparable with wheat bread, and which would provide additional health benefits. Other News
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