Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

Tef flour has been considered a good alternative raw material to improve the quality of gluten-free bread due its attractive nutritional profile. The influence tef variety (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) incorporation level (100, 75 50%) on rheological thermal properties maize starch-based doughs, their impact characteristics was investigated. addition brought about structuring effect doughs leading higher viscoelastic moduli steady-state viscosities lower tan δ values instantaneous retarded compliances. These effects were magnified with increase in dough. led an dough gelatinization temperature decrease enthalpy, especially case DZ-01-99 variety. at 50 75% well-developed which volume crumb grain significantly affected by DZ-Cr-37 highest but less regular poorer grain. However, made 100% reached overall acceptance score. This work demonstrates up is feasible procedure reach technologically viable sensory acceptable bread.