Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production
- Autori: Giannone, V.; Giarnetti, M.; Spina, A.; Todaro, A.; Pecorino, B.; Summo, C.; Caponio, F.; Paradiso, V.; Pasqualone, A.
- Anno di pubblicazione: 2018
- Tipologia: Articolo in rivista (Articolo in rivista)
- Parole Chiave: Durum wheat bread; Quality control; Re-milled semolina; Sensory profile; Texture; Volatile compounds; Analytical Chemistry; Food Science; Medicine (all)
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533â644 s), protein content (12.0â12.3 g/100 g d.m.), gluten content (9.7â10.5 g/100 g d.m.), yellow index (18.0â21.0), water absorption (59.3â62.3 g/100 g), farinograph dough stability (171â327 s), softening index (46â66 B.U.), alveograph W (193 Ã 10â4â223 Ã 10â4 J) and P/L (2.2â2.7). Accordingly, bread crumb was yellow, moderately hard (16.4â27.1 N) and chewy (88.2â109.2 N Ã mm), with low specific volume (2.28â3.03 mL/g). Bread aroma profile showed ethanol and acetic acid, followed by hexanol, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanal, hexanal, benzaldehyde, and furfural. The sensory features were dominated by a thick brown crust, with marked toasted odor, coupled to yellow and consistent crumb, with coarse grain and well-perceivable sour taste and odor.