Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Abstract

To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644s), protein content (12.0–12.3g/100gd.m.), gluten content (9.7–10.5g/100gd.m.), yellow index (18.0–21.0), water absorption (59.3–62.3g/100g), farinograph dough stability (171–327s), softening index (46–66B.U.), alveograph W (193×10−4–223×10−4J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1N) and chewy (88.2–109.2N×mm), with low specific volume (2.28–3.03mL/g). Bread aroma profile showed ethanol and acetic acid, followed by hexanol, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanal, hexanal, benzaldehyde, and furfural. The sensory features were dominated by a thick brown crust, with marked toasted odor, coupled to yellow and consistent crumb, with coarse grain and well-perceivable sour taste and odor.