titoli, abstracts, parole chiave >>>
Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread

Fois, Simonetta and Sanna, Manuela and Stara, Giuseppe and Roggio, Tonina and Catzeddu, Pasquale (2011) Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread. European Food Research and Technology, Vol. 232 (4), p. 713-722. ISSN 1438-2377. eISSN 1438-2385. Article.

Full text not available from this repository.

DOI: 10.1007/s00217-011-1439-3


Four commercial semolinas and four low-grade semolinas (LGS) samples were used in this study to make flat crispy bread (Carasau). The meals, doughs, and bread were compared with respect to a set of physical, chemical, and textural characteristics, and the bread evaluated by a trained sensory panel. LGSs had a higher extraction rate (higher ash content), finer granularity, and a higher damaged starch content than semolinas. The study revealed the key role of dry gluten content in determining hydration capacity of the dough, whereas damaged starch affected water absorption only in semolina samples. Gluten index and the ratio of gluten tenacity to extensibility (alveograph P/L) were significantly correlated with the weight of the dough discs following sheeting and molding. The panelists gave the highest quality score to the bread with the highest values of crackling and hardness. Textural and sensory attributes were both correlated with one another, and with gluten strength and tenacity, but not with the gluten content of the meal, which only affected final moisture content of the bread. Meal samples with a more tenacious and elastic gluten were more suited to produce flat crispy breads. The yellowness of durum wheat bread could not be predicted by measuring the color of the meal with a reflectance method.

Item Type:Article
ID Code:6139
Uncontrolled Keywords:Carasau, dough rheology, flat bread, semolina, texture
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > Porto Conte Ricerche, Alghero
Publisher:Springer Berlin/Heildelberg
Copyright Holders:© Springer-Verlag 2011
Deposited On:10 Jun 2011 10:34

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

Repository Staff Only: item control page