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 (533â644 s), protein content (12.0â12.3 g/100 g d.m.), gluten content (9.7â10.5 g/100 g d.m.), yellow index (18.0â21.0), water absorption (59.3â62.3 g/100 g), farinograph dough stability (171â327 s), softening index (46â66 B.U.), alveograph W (193 Ã 10â4â223 Ã 10â4 J) and P/L (2.2â2.7). Accordingly, bread crumb was yellow, moderately hard (16.4â27.1 N) and chewy (88.2â109.2 N Ã mm), with low specific volume (2.28â3.03 mL/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.
Giannone, V., Giarnetti, M., Spina, A., Todaro, A., Pecorino, B., Summo, C., et al. (2018). 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. FOOD CHEMISTRY, 241, 242-249.
Data di pubblicazione: | 2018 |
Titolo: | 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 |
Autori: | |
Citazione: | Giannone, V., Giarnetti, M., Spina, A., Todaro, A., Pecorino, B., Summo, C., et al. (2018). 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. FOOD CHEMISTRY, 241, 242-249. |
Rivista: | |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.foodchem.2017.08.096 |
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 (533â644 s), protein content (12.0â12.3 g/100 g d.m.), gluten content (9.7â10.5 g/100 g d.m.), yellow index (18.0â21.0), water absorption (59.3â62.3 g/100 g), farinograph dough stability (171â327 s), softening index (46â66 B.U.), alveograph W (193 Ã 10â4â223 Ã 10â4 J) and P/L (2.2â2.7). Accordingly, bread crumb was yellow, moderately hard (16.4â27.1 N) and chewy (88.2â109.2 N Ã mm), with low specific volume (2.28â3.03 mL/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. |
URL: | https://www.sciencedirect.com/science/article/pii/S0308814617314309?via%3Dihub |
Settore Scientifico Disciplinare: | Settore AGR/15 - Scienze E Tecnologie Alimentari |
Appare nelle tipologie: | 1.01 Articolo in rivista |
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