1 publication

• Published Subscription 8 Aug 2018

  Effect of Mill Type and Mechanical Kneading Conditions on Fermentation Kinetics of Tef Dough During Injera making and Phytate to Mineral Molar Ratio of Injera

  By Yoseph Legesse Assefa, Shimelis Admassu Emire, Workineh Abebe, Felicidad Ronda

  Abstract: Injera is Ethiopian traditional fermented flatbread which is made mostly from tef flour. Tef grain is milled and the flour kneaded to have batter-like dough which will ferment before injera baking. The influence of mill type: hammer mill (HM), disc mill (DM) and blade mill (BM) and mechanical kneading speed-time combinations (K1, K5, and K9) on fermentation kinetics was investigated. Phytate to mineral molar ratio (Fe, Zn and Ca) of …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 2, 2018 · pp. 9–19 Read article →