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.