What is it about?

Tef is a gluten-free grain and has interesting nutritional composition. This paper aimed to evaluate the differences among breads made with teff flour associated to other components, by determining their chemical and physical characteristics.

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Why is it important?

Interest in tef has increased owing to its nutritional and gluten-free profile, making it a suitable substitute for wheat especially for people with celiac disease, besides nutritional quality of gluten-free food products is generally lower when compared to that of gluten-containing equivalents.

Perspectives

Finally, that this study can continue or its purpose, serve as an embassing for more studies, for new food preparations, with different foods associated with tef, other work of course completion and dissemination and it can contribute to food security, especially for celiac population.

Raísa Homem
Universidade Federal do Rio Grande do Sul

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This page is a summary of: Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads, Journal of Culinary Science & Technology, October 2019, Taylor & Francis, DOI: 10.1080/15428052.2019.1679314.
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