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.
Highlights
IntroductionThe wheat belongs to the genus Triticum among those cultivable species, indicated by the collective term Triticum sativum, the most important are the Triticum aestivum (vulgare), which constitutes the so-called soft wheat, Triticum compactum and Triticum durum, which constitutes the most known durum wheat
The wheat belongs to the genus Triticum among those cultivable species, indicated by the collective term Triticum sativum, the most important are the Triticum aestivum, which constitutes the so-called soft wheat, Triticum compactum and Triticum durum, which constitutes the most known durum wheat.The structure of the wheat grain can be distinguished in three main parts
Semolina from six different varieties of durum wheat (Anco Marzio, Cappelli, Claudio, Core, Iride and Saragolla) was used in this work for bread manufacturing, each obtained by subjecting the grain to the stone milling process
Summary
The wheat belongs to the genus Triticum among those cultivable species, indicated by the collective term Triticum sativum, the most important are the Triticum aestivum (vulgare), which constitutes the so-called soft wheat, Triticum compactum and Triticum durum, which constitutes the most known durum wheat. The structure of the wheat grain can be distinguished in three main parts. The outer layer consisting of a protective casing that contains a fair amount of vitamins and mineral substances, commonly called fiber due to his. The largest part of the grain is occupied by the endosperm, characterized by the presence of starch and protein from which the gluten dough is formed, but deficient in vitamins and minerals. The grain is constituted by the germ, which contains a large number of enzymes, two important proteins (gliadin and glutenin), vitamins, mineral salts and oil very rich in vitamin E
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
