@article{fdi:010059004,
  title = {{I}nfluence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera},
  author = {{B}aye, {K}aleab and {M}ouquet {R}ivier, {C}laire and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {R}ochette, {I}sabelle and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he influence of cereal blends, teff-white sorghum ({T}w{S}), barley-wheat ({BW}) and wheat-red sorghum ({W}r{S}), on fermentation kinetics during traditional fermentation of dough to prepare injera, an {E}thiopian traditional fermented pancake, was investigated in samples collected in households. {B}arley malt was used with {BW} and {W}r{S} flours. {W}r{S}- and {BW}-injera sourdough fermentations were characterised by a transient accumulation of glucose and maltose and a two-step fermentation process: lactic acid fermentation and alcoholic fermentation with ethanol as the main end product. {O}nly transient accumulation of glucose was observed in {T}w{S}-injera, and equimolar concentrations of lactic acid and ethanol were produced simultaneously. {F}inal alpha-galactoside concentrations were low in all sourdoughs. {P}hytic acid ({IP}6) was completely hydrolyzed in {W}r{S} and {BW}-injeras probably due to the combined action of endogenous malt and microbial phytases. {O}nly 28% {IP}6 hydrolysis was observed in {T}w{S} injera. {W}ays to improve {IP}6 hydrolysis in {T}w{S}-injera need to be investigated.},
  keywords = {{T}eff ; {S}orghum ; {W}heat ; {B}arley ; {P}hytate ; {P}hytase ; {C}omplementary food ; alpha-{G}alactosides ; {C}ereal fermentation ; {ETHIOPIE}},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {138},
  numero = {1},
  pages = {430--436},
  ISSN = {0308-8146},
  year = {2013},
  DOI = {10.1016/j.foodchem.2012.10.075},
  URL = {https://www.documentation.ird.fr/hor/fdi:010059004},
}