What is it about?
Chemical, physical and sensory characteristics of cakes with different percentages of teff (T1 – 100% teff flour, T2 – 75% teff flour, 12.5% rice flour, 12.5% cassava starch, T3 – 50% teff flour, 25% rice flour, 25% cassava starch and T4 – 25% teff flour, 37.5% rice flour, 37.5% cassava starch).
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Why is it important?
The use of teff flour in cakes could be a promising alternative for celiac people and those cannot consume gluten.
Read the Original
This page is a summary of: Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef), Current Developments in Nutrition, June 2020, Elsevier,
DOI: 10.1093/cdn/nzaa052_036.
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