| Title: | "Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads" |
| Author(s): | Ficco DBM; Saia S; Beleggia R; Fragasso M; Giovanniello V; De Vita P; |
| Address: | "Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy. donatellabm.ficco@crea.gov.it. Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy" |
| DOI: | 10.1038/s41598-017-14113-5 |
| ISSN/ISBN: | 2045-2322 (Electronic) 2045-2322 (Linking) |
| Abstract: | "Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a 'better product' that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product" |
| Keywords: | Adult Bread/*analysis Cooking/*methods Female Flour/analysis Gas Chromatography-Mass Spectrometry Genotype Humans Male Middle Aged Rheology *Taste Perception Triticum/chemistry/genetics/*metabolism Volatile Organic Compounds/analysis/isolation & purificat; |
| Notes: | "MedlineFicco, Donatella Bianca Maria Saia, Sergio Beleggia, Romina Fragasso, Mariagiovanna Giovanniello, Valentina De Vita, Pasquale eng Research Support, Non-U.S. Gov't England 2017/10/21 Sci Rep. 2017 Oct 19; 7(1):13632. doi: 10.1038/s41598-017-14113-5" |
