What is it about?

This study assessed physicochemical parameters of high fibre and gluten-free breads made with teff and associated flours. Hedonic evaluation of sensory attributes characterising the samples was performed by coeliac and non-coeliac subjects. Breads made with different percentages of teff flour showed huge amount of total and insoluble fibres.

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Why is it important?

The dissatisfaction associated with gluten-free products, besides the lack of technological and sensory information about fibre breads made with teff cereal motivated this study. Teff could be a valuable ingredient for new food formulation in order to face the worldwide increasing coeliac disease, supporting a gluten-free diet and increasing fibre consumption. This study has addressed sensory comparison between coeliac and non-coeliac consumers trying to fill the gap in the knowledge about gluten-free bakery products involving specific targets of consumers.

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This page is a summary of: New opportunities for gluten‐free diet:teff ( Eragrostis tef ) as fibre source in baking products, International Journal of Food Science & Technology, October 2021, Wiley,
DOI: 10.1111/ijfs.15395.
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