Evaluation of Wheat Breads Supplemented with Teff (Eragrostis Tef (ZUCC.) Trotter) Grain Flour (Report‪)‬

Introduction In recent years, with the increasing urbanization as well as the advancement in baking technology and changing food habits, the bakery food products such as bread are now becoming popular in urban and semi urban areas of the most developing countries (Agrawal, 1990). Wheat flour of both hard and soft wheat classes has been the major ingredient of bakery products for many years because of its functional proteins. However, Recognition of the beneficial nutritional attributes of some crop grains due to the complementarily of their essential amino acids with those of wheat has led to world-wide attempts to fortify traditional wheat bakery products, such as bread with locally grown unexploited grains (Patel and Rao, 1995) Several studies about the influence of the addition of cereal flours such as sorghum, maize and barely, as well as rich lysine legumes, on the physico-chemical properties of bread dough and its final products quality have been reported in the last three decades. (Gayle, et al., 1986; Rastogi and Singh, 1989; Shfali and Sudesh, 2001; McWatter, et al., 2004).