Skip to main content
SpringerLink
Log in

Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes

  • Review Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The aim of this work was to study the possibility to improve the shelf life of a traditional Italian flat bread named Piadina, typically cooked in the Romagna region, by using sourdough fermentation and enzymes. To evaluate Piadina quality during storage, chemical parameters, subjective and objective mechanical tests were used. Moreover, NIR spectroscopy, coupled with principal component analysis (PCA) and partial least square regression (PLS), was used to discriminate the samples as a function of formulation and to predict storage time, respectively. The results show that the samples containing yeasts and lactic acid bacteria have higher values in water content. This result is also confirmed by the fact that the average water activity of the control sample is significantly lower compared with that of the samples containing enzymes, yeasts, lactic acid bacteria. For all formulations, rollability is significantly affected by storage time with decreased scores observed during storage. The synergistic action between enzymes, yeasts and lactic acid bacteria increases the shelf life, in terms of rollability. The evaluated texture parameters did not significantly correlate with subjective rollability. The PCA applied to spectroscopic data shows a clear separation between samples with different sourdough percentage, while the results of PLS regression, conducted to estimate the storage time, report determination coefficient spanning from 0.959 to 0.969.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Mousa EI, Ibrahim RH, Shuey WC, Maneval RD (1979) Influence of wheat classes, flour extraction, and baking methods on Egyptian balady bread. Cereal Chem 56:563–566

    Google Scholar 

  2. Qarooni J (1996) Flat bread production. Chapman and Hall, New York, pp 1–141

    Book  Google Scholar 

  3. Abu-Ghoush M, Herald TJ, Dowell F, Xie F, Aramouni FM, Walker C (2008) Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy. Int J Food Sci Technol 43:365–372

    Article  CAS  Google Scholar 

  4. Gocmen D, Inkaya AN, Aydin E (2009) Flat bread. Bulg J Agric Sci 15:298–306

    Google Scholar 

  5. Abu-Ghoush M, Herald TJ, Dowell F, Xie F, Aramouni FM, Madl R (2008) Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis. Int J Food Sci Technol 43:357–364

    Article  CAS  Google Scholar 

  6. Bejosano FP, Joseph S, Lopez RM, Kelekci NN, Waniska RD (2005) Rheological and sensory evaluation of wheat flour tortillas during storage. Cereal Chem 82:256–263

    Article  CAS  Google Scholar 

  7. Bechtel WG, Meisner DF, Bradley WB (1953) The effect of crust on the staling of bread. Cereal Chem 30:160–168

    CAS  Google Scholar 

  8. Zobel HF, Kulp K (1996) The staling mechanism. In: Hebeda RE, Zobel HF (eds) Baked goods freshness, technology, evaluation and inhibition of staling. Marcel Dekker Inc., New York, pp 1–64

    Google Scholar 

  9. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24:165–174

    Article  CAS  Google Scholar 

  10. Gobbetti M, De Angelis M, Corsetti A, Di Cagno R (2005) Biochemistry and physiology of sourdough lactic acid bacteria. Trends Food Sci Technol 16:57–69

    Article  CAS  Google Scholar 

  11. Gobbetti M (1998) The sourdough microflora, interactions of lactic acid bacteria and yeasts. Trends Food Sci Technol 9:267–274

    Article  CAS  Google Scholar 

  12. Katina K, Arendt E, Liukkonen KH, Autio H, Flander L, Poutanen K (2005) Potential of sourdough for healthier cereal products. Trends Food Sci Technol 16:104–112

    Article  CAS  Google Scholar 

  13. MdR Ontiveros-Martìnez, Ochoa-Martìnez LA, Gonzàlez-Herrera SM, Delgado-Licon E, Bello-Pérez LA, Morales-Castro J (2011) Effect of sourdough on quality and acceptability of wheat flour tortillas. J Food Sci 76:C1279–C1283

    Google Scholar 

  14. Brandt M, Roth K, Hammes WP (2003) Effect of an expolysaccharide produced by Lactobacillus sanfranciscensis LTH729 on dough and bread quality. In: de Vuys L (ed) Sourdough from fundamentals to applications. Vrije Universiteit Brussel (VUB), IMDO, Brussels

    Google Scholar 

  15. Di Cagno R, De Angelis M, Corsetti A, Lavermicocca P, Arnault P, Tossut P, Gallo G, Gobbetti M (2003) Interactions between sourdough lactic acid bacteria and exogenous enzymes, effects on the microbial kinetics of acidification and dough textural properties. Food Microbiol 20:67–75

    Article  Google Scholar 

  16. Paramithiotis S, Chouliaras Y, Tsakalidou E, Kalantzopoulos G (2005) Application of selected starter cultures for the production of wheat sourdough bread using traditional three-stage procedure. Process Biochem 40:2813–2819

    Article  CAS  Google Scholar 

  17. Tieking M, Korakli M, Ehrmann MA, Vogel RF, Ganzle MG (2005) Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW1.392. Appl Microbiol Biotechnol 66:655–663

    Article  CAS  Google Scholar 

  18. Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J (2000) Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem 48:3044–3051

    Article  CAS  Google Scholar 

  19. Suhendro EL, Almeida-Dominguez HD, Rooney LW, Waniska RD, Moreira RG (1999) Use of extensibility to measure corn tortilla texture. Cereal Chem 76:536–540

    Article  CAS  Google Scholar 

  20. Mao Y, Flores RA (2001) Mechanical starch damage effects on wheat flour tortilla texture. Cereal Chem 78:286–293

    Article  CAS  Google Scholar 

  21. Toufeili I, Chammas H, Shadarevian S (1998) Identification of key textural attributes of Arabic bread and their application to the assessment of storage and quality. J Textural Stud 29:57–66

    Article  Google Scholar 

  22. Gurjal HS, Gaur S (2002) Effects of barley flour, wet gluten and liquid shortening on the texture and storage characteristics of chapati. J Textural Stud 33:461–469

    Article  Google Scholar 

  23. Wilson RH, Goodfellow BJ, Belton PS, Osborn BG, Oliver G, Russell PL (1991) Comparison of Fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread. J Sci Food Agric 54:471–483

    Article  CAS  Google Scholar 

  24. Osborne BG (1996) Near-infrared spectroscopic studies of starch and water in some processed cereal foods. J Near Infrared Spectrosc 4:195–200

    Article  CAS  Google Scholar 

  25. Xie F, Dowell FE, Sun XS (2003) Comparison of near-infrared reflectance spectroscopy and texture analyzer for measuring bread changes in storage. Cereal Chem 80:25–28

    Article  CAS  Google Scholar 

  26. Sinelli N, de Dionigi S, Pagani MA, Riva M, Belloni P (2004) Application of NIR spectroscopy in on-line monitoring of dough proofing and bread staling. Tec Molit 55:1075–1092

    Google Scholar 

  27. Quin JR, Paton D (1983) A practical measurement of water hydration capacity of protein materials. Cereal Chem 56:38–44

    Google Scholar 

  28. Cepeda M, Waniska RD, Rooney LW, Bejosano FP (2000) Effects of leavening acids and dough temperature on wheat flour tortillas. Cereal Chem 77:489–494

    Article  CAS  Google Scholar 

  29. Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40:539–558

    Article  CAS  Google Scholar 

  30. Shyu YS, Hwang JY, Hsu CK (2008) Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid. LWT 41:982–987

    Article  CAS  Google Scholar 

  31. Vittadini E, Vodovotz Y (2003) Changes in the Physicochemical Properties of Wheat and Soy-containing Breads During Storage as Studied by Thermal Analyses. J Food Sci 68:2022–2027

    Article  CAS  Google Scholar 

  32. Shenk JS, Workman JJ, Westerhaus MO (2001) Application of NIR Spectroscopy to Agricultural Products. In: Donald AB, Ciurczak EW (eds) Handbook of near-infrared analysis, second edition (chapter 16). CRC Press, Boca Raton

    Google Scholar 

  33. Cocchi M, Durante C, Foca G, Marchetti A, Tassi L, Ulrici A (2006) Durum wheat detection by NIR spectroscopy multivariate calibration. Talanta 68:1505–1511

    Article  CAS  Google Scholar 

Download references

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Department of Agricultural and Food Sciences (DISTAL), University of Bologna, P.zza Goidanich, 60-47521, Cesena, FC, Italy

    Chiara Cevoli, Andrea Gianotti, Rodrigo Troncoso & Angelo Fabbri

Authors
  1. Chiara Cevoli
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Andrea Gianotti
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Rodrigo Troncoso
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Angelo Fabbri
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Chiara Cevoli.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Cevoli, C., Gianotti, A., Troncoso, R. et al. Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes. Eur Food Res Technol 240, 1081–1089 (2015). https://doi.org/10.1007/s00217-015-2429-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-015-2429-7

Keywords

Search

Navigation