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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)
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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 (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–109.2 N × mm), with low specific volume (2.28–3.03 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.