No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Researchers Use Teff to Develop New Gluten-free Biscuit

Celiac.com 09/06/2012 - Researchers at the Department of Food Technology of the Universidad Politécnica de Madrid have used teff flour to develop a new biscuit they claim is suitable for "celiac patients and sportsmen."

Teff (Eragrostis tef) is an annual grass, a species of lovegrass, native to the northern Ethiopian and Eritrean highlands of Northeast Africa. Flour made from teff grains has been used in local bread products for centuries.

Photo: CC--Ryan KilpatrickBefore you picture a light, fluffy, fresh-from-the-oven biscuit, it's important to remember that the Europeans use the term biscuit for what Americans call a 'cracker.' So, the final product is likely something drier and crunchier than the American biscuit, and much more like an American cracker.

The developers have applied for a patent on their process, and say that manufacturers will be able to use the process to create new products once it is granted.

One of the current challenges for manufacturers of gluten-free foods is to modify their production process in order to mimic the natural, chewy, elastic properties that are inherent to wheat flour. That challenge is one reason so many gluten-free products are dry and brittle.

That is not true of this new product, say the researchers. Unlike many non-wheat flours, teff has a "high capacity to absorb water and act also as binder in the dough, alleviating the problems deriving from the absence of gluten in cereal,” said the researchers.

Ads by Google:

According to the research team, 100g of teff contains between 9 and 15 grams of protein, 73 grams of carbohydrates, 2 grams of fat and 3 grams of fiber.

This means that their product needs no added fats or artificial thickeners commonly used in other gluten-­free foods, which reduces calories and improves texture and flavor. Moreover, the biscuits can be made using existing manufacturing processes.

Teff also has a remarkable essential amino acids profile, note the researchers. It is high in zinc and iron, and has a naturally low glycemic index, resulting in a slow breakdown of its carbohydrates.

The resulting product, they say, will appeal to athletes, diabetics and people with anemia, and celiac disease, and will likely sell at a lower price than similar products.

Other than teff flour, the biscuits also include skimmed milk, non­fat plain yogurt, brown sugar, defatted cocoa powder, orange zest and hazelnuts.

Source:

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Kandy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Sep 2012 8:29:32 AM PDT
I use Teff flour a lot in baking for extra fiber, adding approximately 1/4 cup to biscuit, pancake, banana bread recipes.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Hi Everyone! Thank you for all your responses! This site is so helpful and I appreciate everyone who replied to my post. I was able to get an earlier appt with Maureen Leonard who was absolutely wonderful like you all said and after more testing and even a genetics test, my son now has a diag...

Are you substituting something for the PPI? I'm not sure what meds will mix well with it, but you could ask the pharmacy or Dr. for advice on what might work. I'm thinking you stopped something that may be helping in some ways, and are now allowing your symptoms to return. If so, it makes ...

Read our Newbie 101 here:

I have a friend with MS, another with breast cancer and a third with RA. At the same age my only problem is I cannot eat gluten! So when I start getting frustrated about food I think about that and how lucky I truly am. Once you get in the swing of it it gets easier and then you start to feel ...

I know I needed the confirmation. My hubby went gluten free per the very poor advice from my allergist and his GP. It worked, but we really do not know if he has celiac disease. He refuses to do a gluten challenge and I do not blame him. We do know that gluten makes him sick. He has been gl...