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Influence of durum wheat cultivar on the sensory profile and staling rate of Altamura bread

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Abstract

Four types of Altamura bread, obtained by using semolina from four pure durum wheat cultivars (Appulo, Arcangelo, Duilio and Simeto), were prepared and compared to evaluate the influence of durum wheat cultivar on the sensory properties and staling rate of the final product. Pure semolina samples showed marked differences in chemical and rheological properties, with semolina from cv. Simeto characterised by higher protein content, alveograph data (tenacity/extensibility ratio and deformation energy) and rate of hydration at the farinograph test. The durum wheat cultivar seemed to significantly affect staling rate, as determined by crumb water loss and firming, the bread from cv. Simeto showing a markedly lower crumb moisture loss and firming than the other breads during 8 days of storage. On the other hand, the sensory profile of bread was scarcely affected by durum wheat cultivar; among the 19 sensory descriptors defined to describe differences between bread samples, only crumb colour, grain and humidity, and crust crispness showed significant differences.

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Acknowledgements

We are indebted to Mr. Giuseppe Barile for accurate breadmaking, and to Tiziana Catone, Elisabetta Moneta and Nicoletta Nardo for technical assistance. The authors equally contributed to the realisation of this work.

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Authors and Affiliations

  1. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, via Ardeatina, 546 00178, Rome, Italy

    Antonio Raffo, Fiorella Sinesio, Flavio Paoletti & Giovanni Quaglia

  2. Sezione di Industrie agro-alimentari, Dipartimento PRO.GE.S.A, Università degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy

    Antonella Pasqualone

  3. Dipartimento di Biologia e chimica agro-forestale ed ambientale, Sezione di Genetica e miglioramento genetico, Università degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy

    Rosanna Simeone

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  1. Antonio Raffo
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  2. Antonella Pasqualone
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  3. Fiorella Sinesio
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  4. Flavio Paoletti
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  5. Giovanni Quaglia
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  6. Rosanna Simeone
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Correspondence to Antonio Raffo.

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Raffo, A., Pasqualone, A., Sinesio, F. et al. Influence of durum wheat cultivar on the sensory profile and staling rate of Altamura bread. Eur Food Res Technol 218, 49–55 (2003). https://doi.org/10.1007/s00217-003-0793-1

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  • DOI: https://doi.org/10.1007/s00217-003-0793-1

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