Progetto Aviprofo: Working Paper

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dc.contributor.authorFarbo, Maria Grazia
dc.contributor.authorFadda, Costantino
dc.contributor.authorDel Caro, Alessandra
dc.contributor.authorConte, Paola
dc.contributor.authorPiga, Antonio
dc.contributor.otherDipartimento di Agraria - Università degli Studi di SassariIT
dc.date.accessioned2021-05-18T14:11:33Z
dc.date.available2021-05-18T14:11:33Z
dc.date.issued2021-03-31
dc.description.abstractThe 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.IT
dc.description.statusIn corso di stampaIT
dc.identifier.urihttp://hdl.handle.net/11050/1472
dc.language.isoenIT
dc.subjectBread improvers; Healthy foods; Hydrocolloids; Old wheat cultivars; Sensory profile.IT
dc.subject.een-cordisEEN CORDIS::INDUSTRIA AGROALIMENTARE::Tecnologie per l'industria alimentare ::Tecnologia alimentareIT
dc.subject.een-cordisEEN CORDIS::INDUSTRIA AGROALIMENTARE::Tecnologie per l'industria alimentare ::Trasformazione dei prodotti alimentariIT
dc.subject.progettiProgetti Sardegna Ricerche::Progetto Cluster POR FESR 2014-2020::Agroindustria::AVIPROFOIT
dc.titleProgetto Aviprofo: Working PaperIT
dc.title.alternativeEFFECT OF HYDROCOLLOIDS ON BREAD QUALITY MADE FROM OLD DURUM 2 WHEATIT
dc.typeWorking paperIT
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