Influence of teff variety and wheat flour strength on breadmaking properties of healthier teff-based breads

This study analyses the mineral and protein content of two cultivars of teff [Eragrostis tef (Zucc.)Trotter] - Red (TR) and White (TW) -, and the rheological and breadmaking properties of mixed flours produced by adding different ratios of TR or TW flour to two bread wheat flours of contrasting breadmaking quality. The TR flour had higher concentrations of protein, Fe and Zn and showed greater α-amylase activity than the TW flour, while its sedimentation volume, peak viscosity and setback values were lower. Deterioration of some critical cell crumb structure parameters in wheat/teff breads was not alleviated when the strong wheat flour was used in the mix. However, some rheological parameters and the extent of cell crumb structure modifications varied depending on the addition of TR or TW flour in the blend. The selection of the teff cultivar is therefore important when aiming to develop teff-based innovative bread products. In addition, the anomalous starch behaviour and crumb structure that resulted from wheat/teff mixed flours indicate the necessity of modified breadmaking protocols to produce good quality teff-based breads.