Significance of milling methods on brown teff flour, dough, and bread properties

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.

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

“…The water absorption factor is very important; as a general rule, once the temperature increases, the water is being more quickly [ 50 ]. Teff flour is characterized by higher water absorbability and gelling properties, which correlates with the results of DSC before baking packaging [ 51 ]. The gelling properties allowed plasticization of the mass and made it easier to form the vessels.…”

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

“…Proso millet arithmetic mean diameter ( D a ) and GMD ( D g ) were 1.88 and 1.86 mm, respectively. Comparing that to teff, proso millet is much larger than teff which is considered as one the smallest seed (Herak, 2016; Pulivarthi, Selladurai, Nkurikiye, Li, & Siliveru, 2022). The tap density of proso millet used in this study was 890 kg/m 3 ; that is higher than the tap density reported by Kaur, Kumar, and Dhaliwal (2020), and they found that for different finger millet cultivars, the tap density ranged from 700 to 780 kg/m 3 .…”

“…The starch damage in the PM flour was significantly high than other flours which were caused by attrition mechanism in PM that extensively broke down the grain compared to shear (RM) or impact mechanism (HM). According to Pulivarthi et al (2022), the production of finer flour involves breaking down more starch. The production of finer flour can explain the increase of starch damage in this study.…”

“…In a similar study byPulivarthi et al (2022) pin milled teff flour recorded the highest loaf and specific volume compared to HM and RM teff flours. The hardness values for foxtail millet bread formulated with different enzymes ranged from 21.1 to 63.14 N(Sarabhai, Tamilselvan, & Prabhasankar, 2021).…”

Dry fractionation process operations in the production of protein concentrates: A review

“…The major grinding action observed in pin milling is impact force. The pin mill produces significantly finer flour fractions compared to roller, hammer, plate, and ball mills (Pulivarthi et al., 2022).…”