Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

Abstract

Re-milled durum wheat semolinas from Altamura, Laterza and Matera (Southern Italy), currently used in the production of traditional breads, were tested for quality. The re-milled semolinas exhibited variable technological quality, and different bread-making techniques were observed. Alveograph P/L ranged from 0.34 to 2.50 with W values from 71×10⁻⁴ to 176×10⁻⁴ J. The higher values were found in samples from Laterza, which gave breads with the lowest specific volumes, due to its excessive gluten tenacity. The P/L values were correlated to SDS sedimentation height; dry gluten was correlated to both wet gluten content and protein content, and was negatively correlated to P/L. Bread protein content was correlated to the protein content of the starting material and bread specific volumes were negatively correlated to alveographic P/L values. Significant differences were found between breads from different points of origin (attributable to differences in the bread-making processes), in terms of the level of total titratable acidity and the yellow pigment content of the crumb.