Alfio Spina

Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

The effect of the sodium chloride reduction from 2 to 1xa0% and its partial replacement with different level of potassium chloride and yeast extract on durum wheat (Triticum turgidum L subsp. durum Desf.) bread was evaluated through the study of the quality parameters and bread shelf life. Breads were packaged under modified atmosphere conditions and stored at 25xa0°C for as long as 120xa0days. No significant differences were observed among the bread samples on the specific volume, crumb porosity, crust thickness, loaf firmness and moisture content. The 5-hydroxymethylfurfural levels ranged in the bread samples, independently from the level of salts and the yeast extract added, from approximately 16xa0mg/kg to approximately 59xa0mg/kg of dry matter before storage, and decrease rapidly during storage. The yeast and mould counts showed values lower than 1xa0logxa0cfu/g until 30xa0days of storage after a gradual increase was detected in the breads at low sodium chloride content. During storage, an increase of the total viable count in all bread samples was also recorded. The results of the sensory data have shown that the breads had similar evaluation and before storage differed in elasticity, moisture and salt content. After 90xa0days of storage, only the salt and moisture content differentiated the samples. In fact, moisture content decreased significantly (from about 38 to 23xa0%) in all bread samples with storage, independently from the salts and the yeast extract content.

Technological properties of bakers’ yeasts in durum wheat semolina dough

Properties of 13 Saccharomyces cerevisiae strains isolated from different sources (traditional sourdoughs, industrial baking yeasts etc.) were studied in dough produced with durum wheat (Sicilian semolina, variety Mongibello). Durum wheat semolina and durum wheat flour are products prepared from grain of durum wheat (Triticum durum Desf.) by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness. Acidification and leavening properties of the dough were evaluated. Strains isolated from traditional sourdoughs (DSM PST18864, DSM PST18865 and DSM PST18866) showed higher leavening power, valuable after the first and second hours of fermentation, than commercial baking yeasts. In particular the strain DSM PST 18865 has also been successfully tested in bakery companies for the improvement of production processes. Baking and staling tests were carried out on five yeast strains to evaluate their fermentation ability directly and their resistance to the staling process. Amplified fragment length polymorphism (fAFLP) was used to investigate genetic variations in the yeast strains. This study showed an appreciable biodiversity in the microbial populations of both wild and commercial yeast strains.

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

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

Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread

Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the incidence of chalk defects of the commercialized products. One-hundred percent of the isolated yeasts were identified as S. fibuligera, while H. burtonii and W. anomalus were not detected. Concerning mean water activity (aw) and moisture content values, packaged bread samples were, respectively, included in the range 0.922-0.940 and 33.40-35.39%. S. fibuligera was able to grow in a wide range of temperature (11.5 to 28.5°C) and relative humidity (70.00 to 80.17%) in the processing environments, and product aw<0.94. Compared to OPP, the combined treatment with hydrogen peroxide and silver solution, in association with MAP, reduced to a negligible level yeast contamination of industrial sliced bread. The identification of the spoilage organisms and a comprehensive understanding of the combined effects of aw, pO2/pCO2 inside the packages, environmental conditions and sanitizing treatment on the growth behaviour is essential for future development of adequate preventive process strategies against chalk mold defects.

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

AbstractnThe aim of this study was to develop fortified breads of durum wheat semolina (DW) partially substituted at 10%, 15%, 20% and 30% with white sorghum or yellow pea wholemeal flours (WS, YP, respectively) or using wholemeal flour from a natural mixture of rye and durum wheat (RDW). The physico-chemical composition of the raw materials, rheological properties of dough, the bread quality characteristics, glycaemic index and sensory quality of bread were examined. Compared to 100% DW, 100% YP had twice the protein levels, RDW had almost three times the dietary fibre, while the colorimetric indices for WS and YP flour addition showed increased redness (for RDW) and similar yellowness (for YP). With respect to the control dough (100% DW), RDW and addition of WS or YP produced showed negative impact on water absorption (RDW, WS), stability (RDW, YP), dough strength (RDW, WS, YP), tenacity and extensibility ratio (RDW, YP), loaf volume (RDW, WS, YP), yellowness (RDW, WS) and sensory acceptance of bread (RDW, WS). However, these changes were counterbalanced by higher dietary fibre and lower glycaemic index of the breads, especially for RDW and at high additions of WS and YP (20–30%). Moreover, breads fortified with YP were better in terms of colour and overall acceptability scores.

Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts

The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test was also performed to evaluate the breadmaking quality. In wholemeal flours obtained after the treatment with plant extracts protein and dry gluten content were higher than in control and chemical weeding. Wholemeal flours obtained after chemical weeding reached the highest Mixograph parameters, and that from durum wheat treated with R. coriaria extract demonstrated a very high α-amylase activity. We concluded that the treatments with plant water extracts may influence many quality traits of durum wheat. This occurrence must be taken into account in overall decisions concerning the use of plant extracts in pest and weed management practice.