About this document

Teff Flour: Functional and Rheological Study by Suleyman Miftah is a document available to read on EtoBox.

This study examined the functional and rheological properties of six varieties of teff (Eragrostis teff) flour. The highest values for various functional properties like water and oil absorption capacity, swelling power, and dispersibility were found to vary between the varieties. The pasting properties, including pasting temperature, peak viscosity, final viscosity, and setback viscosity, ranged from 76 to 80.33°C, 880 to 1650 cP, 1511 to 1721 cP, and 370.33 to 971 cP respectively among the varieties. The

Author

Suleyman Miftah

Language

EN