Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter).
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127331
Abstract: Teff is currently being incorporated into a range of foodstuffs, especially gluten-free flakes and extruded products. The main objective of this work was to assess the effects of different treatments (industrial milling, formation of flakes… read more here.
Keywords: white brown; teff; phenolic composition; brown teff ... See more keywords
Significance of milling methods on brown teff flour, dough, and bread properties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of texture studies"
DOI: 10.1111/jtxs.12669
Abstract: Teff (Eragrostis tef) has gained wide popularity of late mainly attributed to its gluten-free nature catering the needs of gluten sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its… read more here.
Keywords: bread making; teff flour; properties teff; milling methods ... See more keywords