Four types of Altamura bread, obtained by using semolina from four pure durum wheat cultivars (Appulo, Arcangelo, Duilio and Simeto), were prepared and compared to evaluate the influence of durum wheat cultivar on the sensory properties and staling rate of the final product. Pure semolina samples showed marked differences in chemical and rheological properties, with semolina from cv. Simeto characterised by higher protein content, alveograph data (tenacity/extensibility ratio and deformation energy) and rate of hydration at the farinograph test. The durum wheat cultivar seemed to significantly affect staling rate, as determined by crumb water loss and firming, the bread from cv. Simeto showing a markedly lower crumb moisture loss and firming than the other breads during 8 days of storage. On the other hand, the sensory profile of bread was scarcely affected by durum wheat cultivar; among the 19 sensory descriptors defined to describe differences between bread samples, only crumb colour, grain and humidity, and crust crispness showed significant differences.

Influence of durum wheat cultivar on the sensory and staling rate in Altamura bread

PASQUALONE, Antonella;SIMEONE, Rosanna
2003

Abstract

Four types of Altamura bread, obtained by using semolina from four pure durum wheat cultivars (Appulo, Arcangelo, Duilio and Simeto), were prepared and compared to evaluate the influence of durum wheat cultivar on the sensory properties and staling rate of the final product. Pure semolina samples showed marked differences in chemical and rheological properties, with semolina from cv. Simeto characterised by higher protein content, alveograph data (tenacity/extensibility ratio and deformation energy) and rate of hydration at the farinograph test. The durum wheat cultivar seemed to significantly affect staling rate, as determined by crumb water loss and firming, the bread from cv. Simeto showing a markedly lower crumb moisture loss and firming than the other breads during 8 days of storage. On the other hand, the sensory profile of bread was scarcely affected by durum wheat cultivar; among the 19 sensory descriptors defined to describe differences between bread samples, only crumb colour, grain and humidity, and crust crispness showed significant differences.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/134024
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