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

- Fermentation affects, starch, proteins, and free sugars levels of teff flour.
- Fermentation increases the fraction of soluble fiber in teff flour.
- Fermentation of teff flour decreases the content in accessible protein thiols.
- Addition of fermented teff flour (25%) improves the texture properties of gluten free bread.

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.