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Injera — FERMENTATION Technique | Foodgeist

What science says

ingredient property

“Principal component analysis (PCA) of sensory data associated fresh injera from sorghum cultivars 3443‐2‐op, 76TI #23, and PGRC/E #69349 of varying endosperm texture, with positive injera texture attributes of softness, rollability, and fluffiness.”

sorghum cultivars 3443‐2‐op, 76TI #23, and PGRC/E #69349 → associated with → positive injera texture attributes

Effects of Sorghum Cultivar on Injera Quality DOI →2004DOI

ingredient property

“Effects of cultivar on injera quality were studied using 12 Ethiopian sorghum cultivars of varying kernel characteristics.”

sorghum cultivars → affects → injera quality

Effects of Sorghum Cultivar on Injera Quality DOI →2004DOI

compound effect

“The improvement brought about by compositing with tef seemed to be due to inherent differences between tef and sorghum starch granules and an increase in the water solubility index of the flour.”

inherent differences between tef and sorghum starch granules → improves → injera-making quality

Improving the quality of sorghum injera by decortication and compositing with tef DOI →2005DOI

technique parameter

“Both decortication and compositing improved sorghum injera quality. Concerning decortication, mechanical abrasion was found to be more effective than hand pounding because acceptable injera was obtained with lower milling loss. Good quality injera was produced at an extraction rate of 540 g kg−1 for tannin-containing and 830 g kg−1 for tannin-free sorghum.”

decortication → improves → injera-making quality of sorghum

Improving the quality of sorghum injera by decortication and compositing with tef DOI →2005DOI

technique parameter

“With compositing, good quality injera was produced with a 50:50 (w/w) composite of whole tannin-containing sorghum and tef.”

compositing with tef → improves → injera-making quality of sorghum

Improving the quality of sorghum injera by decortication and compositing with tef DOI →2005DOI

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What science says