Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception

Boukid, Fatma; Gentilucci, Valentina; Vittadini, Elena; Montis, Andrea De; Rosta, R.; Bosi, Sara; Dinelli, Giovanni; Carini, Eleonora

doi:10.1016/j.lwt.2020.109043

Cited by 12 publications

(11 citation statements)

References 24 publications

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“…Interestingly, Gentil Bianco showed above-average mean performance for all the technolo-gical parameters measured, although the technological parameters were more specifically suited to specific environmental conditions (2017-2018). Given that there is still limited research on breadmaking parameters for both common wheat and durum wheat landraces, together with the need to further improve optimal processing parameters, the requisite for baking tests has been highlighted to provide reliable assessments of technological parameters [38,39]. In the present study, baking tests were not performed.…”

Section: Discussionmentioning

confidence: 99%

GGE Biplot Analysis to Explore the Adaption Potential of Italian Common Wheat Genotypes

et al. 2022

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Given the substantial variation in global wheat yield, insufficient research in cultivar selection for climate change, and the lack of suitable germplasm in sustainable agroecosystems, there is a requisite for soft wheat genotypes, with stable grain yield as well as quality parameters. The present study was aimed at genotype evaluation (GGE biplot for “mean performance versus stability”) not only for yield, but also for technological, phytosanitary and functional quality parameters of 24 Triticum aestivum L. genotypes (eight landraces, old and modern varieties, respectively) within a single organic farm location (Argelato, Emilia-Romagna, Italy) over three consecutive years. Overall, high yield stability was shown for the landraces and old varieties. In particular, the landraces Piave and Gamba di Ferro, as well as the old variety Verna, showed high stability with above-average means for numerous quality parameters of interest. Additionally, relative stability combined with above-average mean for quality parameters was also demonstrated for the high-yielding Gentil Bianco and Guà 113. Aside from Verna, these “unrecognized” resilient genotypes were also shown to meet the requisites for suitable germplasm in sustainable agroecosystems. Future potential utilization of these more stable landraces in addressing climate change would also ultimately facilitate the survival of valuable genetic resources.

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Section: Discussionmentioning

confidence: 99%

GGE Biplot Analysis to Explore the Adaption Potential of Italian Common Wheat Genotypes

et al. 2022

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“…This method was shown to improve the assessment of dough mixing, and the resultant value of both mixograph and alveograph, in predicting bread-making quality (Guzm an et al, 2015). Optimising bread-making (including the addition of varying water contents) to improve sub-optimal rheological parameters of common wheat landraces to obtain breads with an acceptable quality was also shown recently (Boukid et al, 2020). In preliminary unpublished studies on old durum wheat genotypes with differences in alveograph properties, it was shown that by increasing the amount of saline solution and resting time, W (GS) improved and P/L decreased, thereby showing improved viscoelastic properties.…”

Section: Discussionmentioning

confidence: 88%

“…Preliminary, unpublished data on old durum genotypes with very weak gluten and poor rheological parameters showed that when fermentation time was reduced, there was an increase in BV, whilst for strong GS genotypes, BV increased as the fermentation time increased. Given the more limited research on bread-making for both common and durum landraces and the need to further improve optimal processing parameters (Boukid et al, 2020), it is imperative not to rely solely on rheological prediction models, but to include baking tests in order to achieve reliable assessments. Of relevance is that worldwide, the typical reference for leavened bread is that produced with common wheat, justified by the fact that most of the wheat cultivated is common wheat and most types of bread are produced with common wheat flour (Mefleh et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of standard physico‐chemical and rheological parameters in predicting bread‐making quality of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.)

Spina¹,

Dinelli

Palumbo³

et al. 2021

Int J of Food Sci Tech

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The efficacy of empirical rheological methodology for modern Triticum aestivum L. in predicting breadmaking quality in Triticum turgidum L. ssp. durum is warranting of attention. The present study was aimed at providing a comparative evaluation of an array of standard rheological tests in predicting bread quality in three modern cultivars (Core, Sant'Agata and Simeto) and three durum wheat landraces (Rusc ıa, Timil ıa and Tumminia SG3). Gluten strength, alveograph dough strength and tenacity/extensibility ratio, farinograph stability and mixograph peak dough height and overall score, were significantly higher in the modern cultivars, and distinctive in accounting for the variance between modern and old genotypes, using principal component analysis. Quality bread-making parameters, including bread volume, height and specific volume, were significantly higher in the durum wheat landraces. Standard rheological parameters were ineffective in predicting bread quality, necessitating the requisite in redefining rheological parameters to meet the increasing interest in heritage durum wheat genotypes for bread-making.

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“…However, it is considered a time-consuming procedure, difficult to standardize, compared to baker's yeast employment that reduces the time of work and allows an easier management. To date, few studies investigated the effect of different bakery technologies on the characteristics of breads made with whole grain ancient flours [12]. Therefore, the aim of this study was to assess, through an integrated approach, the impact of three breadmaking technologies (sourdough, straight dough, and biga) on several technological, chemical, and nutritional characteristics of breads obtained with three wheat whole flour varieties, two Tuscan ancient grains (cv Andriolo and cv Verna) and one modern variety (cv Bologna).…”

Section: Introductionmentioning

confidence: 99%

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

Venturi

Galli

Pini

et al. 2021

Eur Food Res Technol

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The aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.

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Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception

Cited by 12 publications

References 24 publications

GGE Biplot Analysis to Explore the Adaption Potential of Italian Common Wheat Genotypes

GGE Biplot Analysis to Explore the Adaption Potential of Italian Common Wheat Genotypes

Evaluation of standard physico‐chemical and rheological parameters in predicting bread‐making quality of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.)

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

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