We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Bread Produced From Unusual African Grains Have Good Sensory, Nutritional Qualities

June 21, 2011: 05:36 AM EST
Research conducted by scientists in Nigeria and Italy has found that some unconventional African grains have the potential to produce nutrient-rich and flavorful breads. Researchers evaluated the qualities of the African cereals Acha (Digitaria exiliis) and Iburu (Digitaria iburua) in producing sourdough bread. According to the researchers, bread produced from Acha and Iburu sourdough flour showed lower specific volume and higher density compared to wheat sourdough breads. They were preferred because of their hardness and resilience, as well as color, acid taste and flavor, high levels of free amino acids, and overall acceptability. The researchers suggested that using selected starters with the dough increased the nutritional and sensory qualities of the Acha and Iburu breads and their potential for use in the baking industry.
R. Coda, et al., "Utilization of African Grains for Sourdough Bread Making", Journal of Food Science, June 21, 2011, © Institute of Food Technologists
Domains
Innovation
Sectors
Food
Geographies
Worldwide
EMEA
Europe
Middle East- Africa
Italy
Nigeria
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.