Significance of milling methods on brown teff flour, dough, and bread properties
Manoj Kumar Pulivarthi
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Validation (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorManivannan Selladurai
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Validation (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorEric Nkurikiye
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Validation (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorYonghui Li
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorCorresponding Author
Kaliramesh Siliveru
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Correspondence
Kaliramesh Siliveru, Department of Grain Science and Industry, Kansas State University, Manhattan, KS.
Email: [email protected]
Contribution: Conceptualization (lead), Project administration (lead), Resources (lead), Supervision (lead), Writing - review & editing (lead)
Search for more papers by this authorManoj Kumar Pulivarthi
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Validation (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorManivannan Selladurai
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Validation (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorEric Nkurikiye
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Validation (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorYonghui Li
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Contribution: Conceptualization (equal), Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorCorresponding Author
Kaliramesh Siliveru
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Correspondence
Kaliramesh Siliveru, Department of Grain Science and Industry, Kansas State University, Manhattan, KS.
Email: [email protected]
Contribution: Conceptualization (lead), Project administration (lead), Resources (lead), Supervision (lead), Writing - review & editing (lead)
Search for more papers by this authorThis article was published on AA publication on: 22 February 2022.
Funding information: Kansas State University Agricultural Experiment Station, Grant/Award Number: 22-170-J
Abstract
Teff (Eragrostis tef) has gained wide popularity 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 food applications, especially in the baking sector. The nutritional and sensorial properties of teff flour have been studied by incorporating with wheat flour at different proportions, but no study has reported the impact of various milling methods on the rheological and bread-making properties of teff flour. In this regard, the present study is envisaged to assess the physical, rheological, and bread-making properties of teff flour acquired over roller, hammer, and pin milling. Among the milling methods, the distribution of particles was more uniform in case of roller mill, while finer particles were obtained for the pin milled flour fractions with 60% of the sample falling below 90 μm. It was observed that the protein, crude fiber, and crude fat contents for all the flours were on par with each other irrespective of the milling method. Whereas, the pasting properties varied significantly between the flours obtained from different milling methods. It was observed that the pin milled flour bread was superior in quality owing to its higher loaf volume (331.67 cm3) with lower hardness value (5.99 N). The present study indicates the fact that pin mill could be more suitable for milling brown teff grains owing to the better pasting and bread-making properties.
Open Research
DATA AVAILABILITY STATEMENT
The data presented in this article will be openly available from the authors upon reasonable request.
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