Effect of Wholemeal Durum Wheat Varieties on Bread Quality

作     者：Alessandra Danza Marcella Mastromatteo Lucia Lecce Sara Spinelli Janine Laverse Vincenzo Lampignano Francesco Contò Matteo Alessandro Del Nobile 

作者机构：Department of Agriculture Food and Environment Science University of Foggia Foggia Italy Department of Economics University of Foggia Foggia Italy 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2014年第5卷第11期

页      面：977-988页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Bread Nutritional Properties Physicochemical Properties Sensory Analysis Texture 

摘      要：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.