Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach.

Vasileia Sereti,Soultana Maria Valamoti,Athina Lazaridou,Costas G Biliaderis

doi:10.3390/foods10040789

Vasileia Sereti, Soultana Maria Valamoti + Show 2 more

Open Access

https://doi.org/10.3390/foods10040789

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Abstract

In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.

Highlights

Recent archaeological research has revealed a wide range of plant materials, preserved mainly as charred plant remains, which have been most likely used for preparation of human food [1,2,3,4,5,6]
The study of these findings, together with a good knowledge of food preparation techniques, as reflected in the remains of cooking installations, pots and grinding equipment found at prehistoric sites, allows glimpses into past culinary practices and the nutritional benefits of specific ways of food preparation; such remains allow for the exploration of an evolutionary continuum in the use of plant foods from prehistoric times to the present
Five different plant raw materials—einkorn wheat (T. monococcum), barley (Hordeum vulgare), acorn (Quercus sp.), lentil (Lens culinaris), poppy seed (Papaver somniferum) and linseed (Linum usitatissimum)—were ground using prehistoric grinding tool replicas constructed for the PLANTCULT project (Figure 1), as described by Bofill et al [33]

Summary

Introduction

Recent archaeological research has revealed a wide range of plant materials, preserved mainly as charred plant remains, which have been most likely used for preparation of human food [1,2,3,4,5,6]. Actual food remains from prehistoric Europe have been conserved through charring among the burnt debris in cooking areas or houses destroyed by fire [4]. The study of these findings, together with a good knowledge of food preparation techniques, as reflected in the remains of cooking installations, pots and grinding equipment found at prehistoric sites, allows glimpses into past culinary practices and the nutritional benefits of specific ways of food preparation; such remains allow for the exploration of an evolutionary continuum in the use of plant foods from prehistoric times to the present.

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