titoli, abstracts, parole chiave >>>
Innovative traditional Italian durum wheat breads: influence of yeast and gluten on performance of sourdough Moddizzosu breads

Fadda, Costantino and Santos, Eva María and Piga, Antonio <1965- > and Collar, Concha (2010) Innovative traditional Italian durum wheat breads: influence of yeast and gluten on performance of sourdough Moddizzosu breads. Cereal Chemistry, Vol. 87 (3), p. 204-213. ISSN 0009-0352. Article.

Full text not available from this repository.

DOI: 10.1094/CCHEM-87-3-0204

Abstract

This research investigated the impact of semolina dough formulation (percentage of sourdough [SD] addition and presence of yeast [Y] or common wheat gluten [G]) added singly and in combination on the sensory and physicochemical profiles of fresh and stored sourdough-started durum breads, particularly Moddizzosu type. Main distinctive features of breads were identified, and optimal amounts of SD addition in presence of either yeast or gluten were used to achieve high-quality fresh and stored soured durum breads made with semolina and remilled semolina at a ratio of 80:20. Common features of durum breads included color parameters and crumb grain characteristics of either fresh or stored samples. Increasing SD significantly increased scores for overall acceptability. In yeasted costarted samples, a linear promotion of both aroma and taste intensity resulted from increasing amounts of SD, whereas the opposite trend was observed for unyeasted breads. Higher values for degree of acidification, specific volume, crumb cohesiveness, resilience, and springiness but lower pH, moisture content, crumb hardness, and chewiness in durum samples were achieved with increased SD. The presence of Y counteracted acidification, harmonized volume increase, hardness, cohesiveness, springiness, and resilience, minimizing the effects of the SD added. Y and G acting singly as crumb softeners when added together to soured durum breads started with SD at a dose >10% provided lower and slower crumb firming kinetics. Breads with especially slow retrogradation kinetics corresponded to yeasted started samples with or without added gluten, regardless the presence or absence of SD. In unyeasted soured breads, the dose of SD slightly decreased the rate and extent of amylopectin retrogradation, irrespective of gluten addition.

Item Type:Article
ID Code:3924
Status:Published
Refereed:Yes
Uncontrolled Keywords:Mondizzosu bread, semolina dough, yeast, gluten
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:AACC International
ISSN:0009-0352
Deposited On:18 Jun 2010 09:04

I documenti depositati in UnissResearch sono protetti dalle leggi che regolano il diritto d'autore

Repository Staff Only: item control page