Effect of Wholemeal Durum Wheat Varieties on Bread Quality

Abstract

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 value was 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.

Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

“…This reflected the significant, and more than fourfold, higher insoluble fibre for RDW and doubled soluble fibre for RDW, compared to DW. These data are in agreement with the literature for rye and wheat (Juntunen et al 2003;Danza et al 2014). With respect to DW, the addition of WS resulted in an increasing trend for insoluble, and hence total, dietary fibre, both of which reached significance for WS-30, accompanied by decreased soluble fibre.…”