Effect of teff flour particle size and dough kneading time on the quality attributes of injera

Abstract

Injera is a traditional sourdough flatbread and a staple food in Ethiopian cuisine. This study investigated the effects of flour particle size and dough kneading time on the physicochemical, microbial, and sensory qualities of injera. Flour particle sizes included fine (0–180 µm), medium (181–355 µm), coarse (356–500 µm), and whole flour as a control, combined with kneading times of 4, 8, and 12 min at a constant speed of 164 rpm. Proximate analysis showed that both particle size and kneading time significantly (p < 0.05) influenced injera quality. Coarse flour injera exhibited significantly higher phytochemical and mineral contents, due to outer grain layers. The highest bacterial (4.54 log cfu/g) and mold (5.08 log cfu/g) counts were observed in the fine flour injera kneaded for 12 min on the fifth storage day. Overall, sensory acceptability, texture, and consistent physicochemical quality were highest in injera prepared from fine flour kneaded for 12 min.