Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour.

For all moisture levels, MW treatment time had a highly significant effect ( p < 0.01) on the LA in the resulting flour, and the inactivation level achieved increased with increasing treatment time.

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As can be seen in Table 2 , the FFA content of flours treated for ≥4 min showed a decreasing trend with the increasing flour moisture content and this could be due to their lower lipase activity. 2.3.

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Peak viscosity varied significantly with treatment time showing an initial increase (4–8%) and a subsequent decrease up to nearly 40%, while the variation in flour moisture level did not show a clear trend.

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The recorded temperatures in the Teflon ® containers ranged between 60 and 121 °C, showing an increasing trend with increasing flour moisture levels and treatment time, as shown in Figure 1 .

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