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Progetto Aviprofo: Working Paper

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dc.contributor.author Farbo, Maria Grazia
dc.contributor.author Fadda, Costantino
dc.contributor.author Del Caro, Alessandra
dc.contributor.author Conte, Paola
dc.contributor.author Piga, Antonio
dc.contributor.other Dipartimento di Agraria - Università degli Studi di Sassari IT
dc.date.accessioned 2021-05-18T14:11:33Z
dc.date.available 2021-05-18T14:11:33Z
dc.date.issued 2021-03-31
dc.identifier.uri http://hdl.handle.net/11050/1472
dc.description.abstract The old varieties of durum wheat as a raw material for bread are preferred by consumers as healthier than modern ones, as in recent years there has been a growing increase in wellness and a healthy lifestyle, leading to a conscious choice for their nutritional properties. These beneficial effects have been attributed to phytochemicals, with antioxidant properties, fibres, vitamins and phytoestrogens with protective function for health, complementing those present in the human diet. Wheat is one of the main cereals in the human diet, which ultimately affects the nutritional and health benefits associated with wheat and wheat-based products. The objective of this study was to assess whether the bread making performance, of an ancient wheat cultivar, Russello wheat, volume, texture, appearance, could be developed through the addition of different hydrocolloids, namely methylcellulose, guar, psyllium, xanthan and tara, at two different percentages (0.5 and 1%). On the bread, specific volume, moisture, color have been detected, computerized image analysis was performed to measure crumb grain structure and crumb uniformity. The hardness of crumb and the chewiness were significantly different from the same characteristics of the OLD control. The texture analysis confirmed that the hydrocolloids studied, except XG, possess ability to delay the staling process of the bread prepared with old and improved varieties Russello. The addition of XG significantly increased L values of crust when added at 0.5% concentration. Sensorial evaluations, although the overall acceptance was higher than 5 for the OLD control bread, the samples with MC, GG and TG at 1% also received a high score. IT
dc.language.iso en IT
dc.subject Bread improvers; Healthy foods; Hydrocolloids; Old wheat cultivars; Sensory profile. IT
dc.title Progetto Aviprofo: Working Paper IT
dc.title.alternative EFFECT OF HYDROCOLLOIDS ON BREAD QUALITY MADE FROM OLD DURUM 2 WHEAT IT
dc.type Working paper IT
dc.description.status In corso di stampa IT
dc.subject.een-cordis EEN CORDIS::INDUSTRIA AGROALIMENTARE::Tecnologie per l'industria alimentare ::Tecnologia alimentare IT
dc.subject.een-cordis EEN CORDIS::INDUSTRIA AGROALIMENTARE::Tecnologie per l'industria alimentare ::Trasformazione dei prodotti alimentari IT
dc.subject.progetti Progetti Sardegna Ricerche::Progetto Cluster POR FESR 2014-2020::Agroindustria::AVIPROFO IT


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