All Title Author
Keywords Abstract


Effect of Wholemeal Durum Wheat Varieties on Bread Quality

DOI: 10.4236/fns.2014.511108, PP. 977-988

Keywords: Bread, Nutritional Properties, Physicochemical Properties, Sensory Analysis, Texture

Full-Text   Cite this paper   Add to My Lib

Abstract:


In this work the effect of six varieties of durum wheat semolina on the bread physico-chemical and sensorial properties was addressed. In particular, whole grains of durum wheat (Anco Marzio, Claudio, Core, Iride, Saragolla and Cappelli) were finely milled by using an ancient stone milling system. Texture analysis was carried out on both dough and bread samples to evaluate their firmness. Furthermore, tomographic analysis was performed on the bread samples in order to provide a more detailed view of their texture. The Glucose Equivalent, the chemical and the sensory analyses of the bread were also determined. Results highlighted that the lowest Glucose Equivalent valuewas achieved in bread produced with the Anco Marzio cultivar, which appeared instead the worst in terms of texture. Among the investigated samples, bread from the Cappelli variety showed good structural characteristic, a moderate Glucose Equivalent compared to the reference sample (CTRL) and the highest sensory quality.


References

[1]  Reynolds, E.H. (1968) Mental Effects of Anticonvulsants and Folic Acid Metabolism. Brain, 91, 197-214.
http://dx.doi.org/10.1093/brain/91.2.197
[2]  Joshi, R., Adhikari, S., Patro, B.S., Chattopadhyay, S. and Mukherjee, T. (2001) Free Radical Scavenging Behavior of Folic Acid. Free Radical Biology & Medicine, 12, 1390-1399.
http://dx.doi.org/10.1016/S0891-5849(01)00543-3
[3]  Kihlberg, I., Johansson, L., Kohler, A. and Risvik, E. (2004) Sensory Qualities of Whole Wheat Pan Bread-Influence of Farming System, Milling and Baking Technique. Journal of Cereal Science, 39, 67-84.
http://dx.doi.org/10.1016/S0733-5210(03)00067-5
[4]  Cornell, H.J. and Hoveling, A.W. (1998) Wheat: Chemistry and Utilization. Technomic Publishing Company, Lancaster, 43-53.
[5]  Jones, C.R. and Ziegler, E. (1964) Principles of Milling. In: Hlynka, I., Ed., Wheat Chemistry and Technology, American Association of Cereal Chemists, St Paul, 111-193.
[6]  Ziegler, E. and Greer, E.N. (1971) Principles of Milling. In: Pomeranz, Y., Ed., Wheat: Chemistry and Technology, American Association of Cereal Chemists, St Paul, 115-200.
[7]  Mastromatteo, M., Danza, A., Lecce, L., Spinelli, S., Lampignano, V., Laverse, J., Contò, F. and Del Nobile, M.A. (2014) Effect of Durum Wheat Varieties on Bread Quality. International Journal of Food Science & Technology, 49, 72-81.
[8]  Mastromatteo, M., Danza, A., Guida, M. and Nobile Del, M.A. (2012) Formulation Optimization of Vegetable Flour Loaded Functional Bread. Part II: Effect of the Flour Hydration on the Bread Quality. International Journal of Food Science & Technology, 47, 2109-2116.
http://dx.doi.org/10.1111/j.1365-2621.2012.03077.x
[9]  Lampignano, V., Laverse, J., Mastromatteo, M. and Del Nobile, M.A. (2013) Microstructure, Textural and Sensorial Properties of Durum Wheat Bread as Affected by Yeast Content. Food Research International, 50, 369-376.
http://dx.doi.org/10.1016/j.foodres.2012.10.030
[10]  Hahn, M., Vogel, M., Pompesius-Kempa, M. and Delling, G. (1992) Trabecular Bone Pattern Factor—A New Parameter for Simple Quantification of Bone Microarchitecture. Bone, 13, 327-330.
http://dx.doi.org/10.1016/8756-3282(92)90078-B
[11]  Chillo, S., Ranawana, D.V. and Henry, C.J.K. (2011) Effect of Two Barley β-Glucan Concentrates on in Vitro Glycaemic Impact and Cooking Quality of Spaghetti. LWT—Food Science and Technology, 44, 940-948.
[12]  Monro, J.A., Mishra, S. and Venn, B.J. (2010) Baselines Representing Blood Glucose Clearance Improve in Vitro Prediction of the Glycaemic Impact of Customarily Consumed Food Quantities. British Journal of Nutrition, 103, 295305.
http://dx.doi.org/10.1017/S0007114509991632
[13]  Mastromatteo, M., Danza, A., Guida, M. and Del Nobile, M.A. (2012) Formulation Optimization of Vegetable FlourLoaded Functional Bread Part I: Screening of Vegetable Flours and Structuring Agents. International Journal of Food Science & Technology, 47, 1313-1320.
http://dx.doi.org/10.1111/j.1365-2621.2012.02975.x
[14]  Sabanis, D., Lebesi, D. and Tzia, C. (2009) Effect of Dietary Fibre Enrichment on Selected Properties of Gluten-Free Bread. LWT—Food Science and Technology, 42, 1380-1389.
[15]  Austin, A. and Ram, A. (1971) Studies on Chapati Making Quality of Wheat. Indian Council of Agricultural Research, New Delhi. Technical Bulletin, 31, 96-101.
[16]  Belderok, B., Mesdag, J. and Donner, D.A. (2000) Bread-Making Quality of Wheat: A Century of Breeding in Europe. Editor on Behalf of ECAF, D. A. Donner, Kluwer Academic Pubblishers.
http://dx.doi.org/10.1007/978-94-017-0950-7
[17]  Dalgetty, D. and Baik, B. (2006) Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas, Lentils and Chickpeas. Cereal Chemistry, 83, 269-274. http://dx.doi.org/10.1094/CC-83-0269
[18]  Gomez, M., Ronda, F., Blanco, C.A., Caballero, P.A. and Apesteguia, A. (2003) Effects of Dietary Fibre on Dough Rheology and Bread Qualiy. European Food Research Technology, 216, 51-56.
[19]  Park, H., Seib, P.A. and Chung, O.K. (1997) Fortifying Bread with a Mixture of Wheat Fibre and Psyllium Husk Fibre Plus Three Antioxidants. Cereal Chemistry, 74, 207-211.
http://dx.doi.org/10.1094/CCHEM.1997.74.3.207
[20]  Sangnark, A. and Noomhorn, A. (2004) Effect of Dietary Fiber from Sugarcane Bagasse and Sucrose Ester on Dough and Bread Properties. LWT—Food Science and Technology, 37, 697-704.
[21]  Wang, J., Rosell, C.M. and Benedito De Barber, C. (2002) Effect of the Addition of Different Fibres on Wheat Dough Performance and Bread Quality. Food Chemistry, 79, 221-226.
http://dx.doi.org/10.1016/S0308-8146(02)00135-8
[22]  Sullivan, P., O’flaherty, J., Brunton, N., Arendt, E. and Gallagher, E. (2010) Fundamental Rheological and Textural Properties of Doughs and Breads Produced from Milled Pearled Barley Flour. European Food Research and Technology, 231, 441-453.
http://dx.doi.org/10.1007/s00217-010-1297-4
[23]  Angioloni, A. and Collar, C. (2009) Significance of Structuring/Prebiotic Blends on Bread Dough Thermo-Mechanical Profile. European Food Research and Technology, 229, 603-610.
http://dx.doi.org/10.1007/s00217-009-1090-4
[24]  Shewry, P.R., Popineau, Y., Lafiandra, D. and Belton, P. (2001) Wheat Glutenin Subunits and Dough Elasticity: Findings the Eurowheat Projiect. Trends in Food Science & Technology, 11, 433-441.
http://dx.doi.org/10.1016/S0924-2244(01)00035-8
[25]  Sapirstein, H.D., David, P., Preston, K.R. and Dexter, J.E. (2007) Durum Wheat Breadmaking Quality: Effects of Gluten Strength, Protein Composition, Semolina Particle Size and Fermentation Time. Journal of Cereal Science, 45, 150161.
http://dx.doi.org/10.1016/j.jcs.2006.08.006
[26]  Lim, K.S. and Barigou, M. (2004) X-Ray Micro-Tomography of Cellular Food Products. Food Research International, 37, 1001-1012.
http://dx.doi.org/10.1016/j.foodres.2004.06.010

Full-Text

comments powered by Disqus