Progetto Aviprofo: Working Paper

Immagine di anteprima
Farbo, Maria Grazia
Fadda, Costantino
Del Caro, Alessandra
Conte, Paola
Piga, Antonio
Titolo del periodico
Titolo del volume
The old varieties of durum wheat as a raw material for bread are preferred by consumers as healthier than modern ones, as in recent years there has been a growing increase in wellness and a healthy lifestyle, leading to a conscious choice for their nutritional properties. These beneficial effects have been attributed to phytochemicals, with antioxidant properties, fibres, vitamins and phytoestrogens with protective function for health, complementing those present in the human diet. Wheat is one of the main cereals in the human diet, which ultimately affects the nutritional and health benefits associated with wheat and wheat-based products. The objective of this study was to assess whether the bread making performance, of an ancient wheat cultivar, Russello wheat, volume, texture, appearance, could be developed through the addition of different hydrocolloids, namely methylcellulose, guar, psyllium, xanthan and tara, at two different percentages (0.5 and 1%). On the bread, specific volume, moisture, color have been detected, computerized image analysis was performed to measure crumb grain structure and crumb uniformity. The hardness of crumb and the chewiness were significantly different from the same characteristics of the OLD control. The texture analysis confirmed that the hydrocolloids studied, except XG, possess ability to delay the staling process of the bread prepared with old and improved varieties Russello. The addition of XG significantly increased L values of crust when added at 0.5% concentration. Sensorial evaluations, although the overall acceptance was higher than 5 for the OLD control bread, the samples with MC, GG and TG at 1% also received a high score.
Bread improvers; Healthy foods; Hydrocolloids; Old wheat cultivars; Sensory profile.