The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
Workineh Abebe - One of the best experts on this subject based on the ideXlab platform.
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Effect of tef [Eragrostis tef (Zucc.) Trotter] Grain Flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume
European Food Research and Technology, 2015Co-Authors: Workineh Abebe, Felicidad Ronda, Marina Villanueva, Concha CollarAbstract:Currently, consumers’ preference toward baked goods with additional (functional and nutritional) value is increasing, leading food industries to look at natural nutrient-dense alternatives like tef Grain. Impact of tef Grain Flour incorporation (three Ethiopian varieties: DZ-01-99, DZ-Cr-37 and DZ-Cr-387 at 10, 20, 30 and 40 % levels) on dough viscoelastic profiles and stickiness of wheat-based dough matrices were investigated. Oscillatory and creep–recovery tests together with dough stickiness were performed. Incorporation of tef Flours affected the structure of the dough matrices visibly by reducing viscoelastic moduli, and the maximum stress doughs can tolerate before its structure is broken and increased dough instantaneous and retarded elastic compliances. Effect of dose was not always significant in the parameters measured. Tef Grain Flour incorporation up to 30 % level led to breads with higher loaf volume than the control associated with optimal consistency and higher deformability of doughs. Higher tef doses increased dough stickiness. This will affect dough handling and shaping/flattening to get continuous strands or thin sheets. On average, the DZ-Cr-37-supplemented doughs exhibited higher elastic and viscous moduli, lower compliances and higher steady-state viscosity and led to significantly lower loaf bread volumes. Hence, based on dough viscoelastic and stickiness properties, incorporation of DZ-01-99 and DZ-Cr-387 into wheat Flour-based formulations could be more preferable.
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Suitability of tef varieties in mixed wheat Flour bread matrices: A physico-chemical and nutritional approach
Journal of Cereal Science, 2015Co-Authors: Felicidad Ronda, Workineh Abebe, Sandra Pérez-quirce, Concha CollarAbstract:Abstract Wheat Flour replacement from 0 to 40% by single tef Flours from three Ethiopian varieties DZ-01-99 (brown Grain tef), DZ-Cr-37 (white Grain tef) and DZ-Cr-387 (Quncho, white Grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat Flour. Incorporation of tef Flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat Flour breads. Breads that contains 40% tef Grain Flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat Grain Flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef Grain Flour fortified breads.
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rheological and textural properties of tef eragrostis tef zucc trotter Grain Flour gels
Journal of Cereal Science, 2014Co-Authors: Workineh Abebe, Felicidad RondaAbstract:Abstract Interest in tef [ Eragrostis tef (Zucc.)Trotter] Grain in food applications has increased in recent years because of its nutritional merits and the absence of gluten. With the objective of evaluating the suitability of tef for making gel type food products, gel viscoelastic properties of three varieties of tef (one brown and two white) at different concentrations (6, 8, 10, 12 & 14% w/w) were evaluated at 25 °C and 90 °C. The texture and color evolution for 16% (w/w) gels were evaluated. Proximate compositions of the Flours were quantified. Rice, refined and whole wheat Flours were analyzed as reference. The minimum Flour concentration required for gel formation from the three tef varieties was 6–8%, similar to wheat Flour. All tef Flour suspensions pre-heated to 95 °C led to gels with a solid-like behavior (G′ > G″), both at 25 °C and 90 °C, with higher consistency than wheat gels at the same concentration. The dependence of viscoelastic moduli with concentration fulfilled the power law. The Avrami model was successfully fitted to the textural evolution of tef gels. Important differences were observed among tef and rice and wheat Flours, probably contributed by their differences in protein, starch, lipid and fiber constituents. Gelling properties characterized suggest that tef Flours would be suitable ingredients in gel food formulations.
Felicidad Ronda - One of the best experts on this subject based on the ideXlab platform.
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Effect of tef [Eragrostis tef (Zucc.) Trotter] Grain Flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume
European Food Research and Technology, 2015Co-Authors: Workineh Abebe, Felicidad Ronda, Marina Villanueva, Concha CollarAbstract:Currently, consumers’ preference toward baked goods with additional (functional and nutritional) value is increasing, leading food industries to look at natural nutrient-dense alternatives like tef Grain. Impact of tef Grain Flour incorporation (three Ethiopian varieties: DZ-01-99, DZ-Cr-37 and DZ-Cr-387 at 10, 20, 30 and 40 % levels) on dough viscoelastic profiles and stickiness of wheat-based dough matrices were investigated. Oscillatory and creep–recovery tests together with dough stickiness were performed. Incorporation of tef Flours affected the structure of the dough matrices visibly by reducing viscoelastic moduli, and the maximum stress doughs can tolerate before its structure is broken and increased dough instantaneous and retarded elastic compliances. Effect of dose was not always significant in the parameters measured. Tef Grain Flour incorporation up to 30 % level led to breads with higher loaf volume than the control associated with optimal consistency and higher deformability of doughs. Higher tef doses increased dough stickiness. This will affect dough handling and shaping/flattening to get continuous strands or thin sheets. On average, the DZ-Cr-37-supplemented doughs exhibited higher elastic and viscous moduli, lower compliances and higher steady-state viscosity and led to significantly lower loaf bread volumes. Hence, based on dough viscoelastic and stickiness properties, incorporation of DZ-01-99 and DZ-Cr-387 into wheat Flour-based formulations could be more preferable.
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Suitability of tef varieties in mixed wheat Flour bread matrices: A physico-chemical and nutritional approach
Journal of Cereal Science, 2015Co-Authors: Felicidad Ronda, Workineh Abebe, Sandra Pérez-quirce, Concha CollarAbstract:Abstract Wheat Flour replacement from 0 to 40% by single tef Flours from three Ethiopian varieties DZ-01-99 (brown Grain tef), DZ-Cr-37 (white Grain tef) and DZ-Cr-387 (Quncho, white Grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat Flour. Incorporation of tef Flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat Flour breads. Breads that contains 40% tef Grain Flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat Grain Flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef Grain Flour fortified breads.
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rheological and textural properties of tef eragrostis tef zucc trotter Grain Flour gels
Journal of Cereal Science, 2014Co-Authors: Workineh Abebe, Felicidad RondaAbstract:Abstract Interest in tef [ Eragrostis tef (Zucc.)Trotter] Grain in food applications has increased in recent years because of its nutritional merits and the absence of gluten. With the objective of evaluating the suitability of tef for making gel type food products, gel viscoelastic properties of three varieties of tef (one brown and two white) at different concentrations (6, 8, 10, 12 & 14% w/w) were evaluated at 25 °C and 90 °C. The texture and color evolution for 16% (w/w) gels were evaluated. Proximate compositions of the Flours were quantified. Rice, refined and whole wheat Flours were analyzed as reference. The minimum Flour concentration required for gel formation from the three tef varieties was 6–8%, similar to wheat Flour. All tef Flour suspensions pre-heated to 95 °C led to gels with a solid-like behavior (G′ > G″), both at 25 °C and 90 °C, with higher consistency than wheat gels at the same concentration. The dependence of viscoelastic moduli with concentration fulfilled the power law. The Avrami model was successfully fitted to the textural evolution of tef gels. Important differences were observed among tef and rice and wheat Flours, probably contributed by their differences in protein, starch, lipid and fiber constituents. Gelling properties characterized suggest that tef Flours would be suitable ingredients in gel food formulations.
Concha Collar - One of the best experts on this subject based on the ideXlab platform.
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Effect of tef [Eragrostis tef (Zucc.) Trotter] Grain Flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume
European Food Research and Technology, 2015Co-Authors: Workineh Abebe, Felicidad Ronda, Marina Villanueva, Concha CollarAbstract:Currently, consumers’ preference toward baked goods with additional (functional and nutritional) value is increasing, leading food industries to look at natural nutrient-dense alternatives like tef Grain. Impact of tef Grain Flour incorporation (three Ethiopian varieties: DZ-01-99, DZ-Cr-37 and DZ-Cr-387 at 10, 20, 30 and 40 % levels) on dough viscoelastic profiles and stickiness of wheat-based dough matrices were investigated. Oscillatory and creep–recovery tests together with dough stickiness were performed. Incorporation of tef Flours affected the structure of the dough matrices visibly by reducing viscoelastic moduli, and the maximum stress doughs can tolerate before its structure is broken and increased dough instantaneous and retarded elastic compliances. Effect of dose was not always significant in the parameters measured. Tef Grain Flour incorporation up to 30 % level led to breads with higher loaf volume than the control associated with optimal consistency and higher deformability of doughs. Higher tef doses increased dough stickiness. This will affect dough handling and shaping/flattening to get continuous strands or thin sheets. On average, the DZ-Cr-37-supplemented doughs exhibited higher elastic and viscous moduli, lower compliances and higher steady-state viscosity and led to significantly lower loaf bread volumes. Hence, based on dough viscoelastic and stickiness properties, incorporation of DZ-01-99 and DZ-Cr-387 into wheat Flour-based formulations could be more preferable.
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Suitability of tef varieties in mixed wheat Flour bread matrices: A physico-chemical and nutritional approach
Journal of Cereal Science, 2015Co-Authors: Felicidad Ronda, Workineh Abebe, Sandra Pérez-quirce, Concha CollarAbstract:Abstract Wheat Flour replacement from 0 to 40% by single tef Flours from three Ethiopian varieties DZ-01-99 (brown Grain tef), DZ-Cr-37 (white Grain tef) and DZ-Cr-387 (Quncho, white Grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat Flour. Incorporation of tef Flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat Flour breads. Breads that contains 40% tef Grain Flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat Grain Flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef Grain Flour fortified breads.
Carole Mckinnon - One of the best experts on this subject based on the ideXlab platform.
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wheat preharvest herbicide application whole Grain Flour properties yeast activity and the degradation of glyphosate in bread
International Journal of Food Science and Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
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Wheat preharvest herbicide application, whole‐Grain Flour properties, yeast activity and the degradation of glyphosate in bread
International Journal of Food Science & Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
Pierre Gelinas - One of the best experts on this subject based on the ideXlab platform.
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wheat preharvest herbicide application whole Grain Flour properties yeast activity and the degradation of glyphosate in bread
International Journal of Food Science and Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
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Wheat preharvest herbicide application, whole‐Grain Flour properties, yeast activity and the degradation of glyphosate in bread
International Journal of Food Science & Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
