Chia and teff as improvers of wheat-barley dough and cookies

Abstract

AbstractŠvec I., Hrušková M., Babiaková B. (2017): Chia and teff as improvers of wheat-barley dough and cookies. Czech J. Food Sci., 35: 79-88.Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases. All non-traditional plant materials increased farinograph water absorption up to 10% in total, and with likely dilution of the dough gluten network, their addition increased the degree of dough softening up to twice. Physicomechanical properties of non-fermented dough were changing stepwise, mainly in terms of rising dough elasticity. Higher elasticity of wheat-barley dough was reflected in better both specific volume and spread ratio of cut-out cookies. Further recipe modification by wholemeal chia and teff flours enhanced these positive changes; cookie volumes based on the wheat-barley premix 50 : 50 were about 22% higher than their counterparts from the premix 70 : 30. For both attributes of cookie quality, somewhat higher values were observed for dark variants of wholemeal chia and teff. Moreover, the spread ratio of cookies containing teff types reached higher values compared to chia ones. Characteristic barley flour flavour could be less acceptable for common consumers; both wholemeal chia and teff flours were able to mask that by-taste.

Evaluation of the substitution of common flours for gluten‐free flours in cookies

“…The literature shows that despite being a gluten‐free flour and very rich in nutrients, few studies have evaluated the impact of teff and sorghum flour exclusive use in cookies, mainly concerning the impacts on the sensory characteristics of the products obtained. With promising results, most research shows results from cookies made with teff flour mixed with other products such as okara and wheat flour (Ahmed et al., 2018), wheat flour (Coleman et al., 2013), or supplemented by chia, replacing a premix of wheat flour and barley (Ivan et al., 2017). The literature review allows us to verify that the use of sorghum flour in cookies was more researched than the use of teff flour.…”

The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

“…In the previous case of the Czech commercial flour testing on the Mixolab, the time of reaching the C1 torque point was prolonged by about 4.72 to a value of 8.47 min. Similarly, the dough stability as resistance to over-kneading was supported in the same direction (11.53 min) [39]. Durum wheat is known through a different proportion of gliadins and glutenins, and thus a diverse rheological behavior of non-fermented dough.…”