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

Virgilio Giannone, Aldo Todaro, Biagio Pecorino, Mariagrazia Giarnetti, Vito Michele Paradiso, Carmine Summo, Antonella Pasqualone, Francesco Caponio, Alfio Spina

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14 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)242-249
Number of pages8
JournalFOOD CHEMISTRY
Volume241
Publication statusPublished - 2018

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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