Skip to main content
Log in

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

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

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.

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

Access this article

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

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

Instant access to the full article PDF.

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Grosch W, Schieberle P (1997) Cereal Chem 74:91–97

    CAS  Google Scholar 

  2. Raffo A, Pasqualone A, Sinesio F, Paoletti F, Quaglia G, Simeone R (2003) Eur Food Res Technol 218:49–55

    Article  CAS  Google Scholar 

  3. European Union (2003) Official J Europ Union L181(July 19), EC Regulation 1291/2003, 46:12–19

  4. Instituto Poligrafico e Zecca dello Stato (2004) Italian Official Bulletin (Gazzetta Ufficiale della Republica Italiana) 51:58–60

  5. Corsetti A, Gobbetti M, Balestrieri M, Paoletti F, Russi L, Rossi J (1998) J Food Sci 63:347–351

    CAS  Google Scholar 

  6. Quaglia G (1988) Other durum wheat products. In: Fabriani G, Lintas C (eds) Durum wheat: chemistry and technology. American Association of Cereal Chemists, St. Paul, MN, pp 263–274

  7. Boyacioglu MH, D’Appolonia BL (1994) Cereal Chem 71:34–41

    CAS  Google Scholar 

  8. Boggini G, Pagani MA, Lucisano M (1997) Tec Molitoria 48:781–791

    Google Scholar 

  9. Hareland GA, Puhr DP (1998) Cereal Chem 75:830–835

    CAS  Google Scholar 

  10. American Association of Cereal Chemists (AACC) (2000) Approved methods of the AACC, 10th edn. AACC, St Paul, MN

  11. Acquistucci R, Fantuzzi P, D’Egidio MG, Iori A, Onori R, Grossi S (2000) Tec Molitoria 50:113–121

    Google Scholar 

  12. Dick JW, Quick JS (1983) Cereal Chem 60:315–318

    Google Scholar 

  13. D’Egidio MG, Mariani BM, Nardi S, Novaro P, Cubadda R (1990) Cereal Chem 67:275–281

    Google Scholar 

  14. Fares C, Platani C, Tamma G, Leccese F (1991) Molini d’Italia 42:19–21

    Google Scholar 

  15. American Oil Chemists’ Society (AOCS) (1993) Official methods and recommended practices of the AOCS, 4th edn. Firestone D, AOCS, Washington, DC

  16. Boskov Hansen H, Andreasen MF, Nielsen MM, Larsen LM, Bach Knudsen KE, Meyer AS, Christensen LP, Hansen A (2002) Eur Food Res Technol 214:33–42

    Article  Google Scholar 

  17. Boyacioglu MH, D’Appolonia BL (1994) Cereal Chem 71:21–28

    CAS  Google Scholar 

  18. Borghi B, Corbellini M, Minoia C, Palumbo M, Di Fonzo N, Perenzin M (1997) Eur J Agron 6:145–154

    Article  Google Scholar 

  19. Simeone R, Blanco A, Pasqualone A, Fares C (2001) Tec Molitoria 52:34–44

    Google Scholar 

  20. Peña RJ (2000) Durum wheat for pasta and bread-making. Comparison of methods used in breeding to determine gluten quality-related parameters. In: Royo C, Nachit MM, Di Fonzo N, Araus JL (eds) Options Méditerranéennes, Series A. CIHEAM/CIMMYT/ICARDA, Zaragoza, pp 423–430

  21. Waltking AE, Zmachinski H (1970) J Am Oil Chem Soc 47:530–534

    CAS  Google Scholar 

  22. Dobarganes MC, Perez-Camino MC (1988) Rev Fr Corps Gras 35:67–70

    Google Scholar 

  23. Boggini G, Tusa P, Pogna NE (1995) J Cereal Sci 22:105–113

    Article  CAS  Google Scholar 

  24. Martinez-Anaya MA, Pitarch B, Bayarri P, Benecito De Barber C (1990) Cereal Chem 67:85–91

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Antonella Pasqualone.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Pasqualone, A., Caponio, F. & Simeone, R. Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy . Eur Food Res Technol 219, 630–634 (2004). https://doi.org/10.1007/s00217-004-1023-1

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-004-1023-1

Keywords

Navigation