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Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

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Abstract

The aim of this study was to develop fortified breads of durum wheat semolina (DW) partially substituted at 10%, 15%, 20% and 30% with white sorghum or yellow pea wholemeal flours (WS, YP, respectively) or using wholemeal flour from a natural mixture of rye and durum wheat (RDW). The physico-chemical composition of the raw materials, rheological properties of dough, the bread quality characteristics, glycaemic index and sensory quality of bread were examined. Compared to 100% DW, 100% YP had twice the protein levels, RDW had almost three times the dietary fibre, while the colorimetric indices for WS and YP flour addition showed increased redness (for RDW) and similar yellowness (for YP). With respect to the control dough (100% DW), RDW and addition of WS or YP produced showed negative impact on water absorption (RDW, WS), stability (RDW, YP), dough strength (RDW, WS, YP), tenacity and extensibility ratio (RDW, YP), loaf volume (RDW, WS, YP), yellowness (RDW, WS) and sensory acceptance of bread (RDW, WS). However, these changes were counterbalanced by higher dietary fibre and lower glycaemic index of the breads, especially for RDW and at high additions of WS and YP (20–30%). Moreover, breads fortified with YP were better in terms of colour and overall acceptability scores.

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Acknowledgements

Part of this study was supported financially by the Regional Operating Programme of Regione Siciliana ‘PO FESR 2007-2013—Asse IV, Obiettivo 4.1.1, Linea di Intervento 4.1.1.2’ under the title of the research program ‘Impiego e valutazione di fibre e sostanze nutraceutiche per l’ottenimento di prodotti da forno salutistici’ (Grant Number 5787/3 of the 14/12/2011). The authors wish to thank Dr Christopher Berrie for scientific English language editorial assistance.

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Authors and Affiliations

  1. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria - Centro di Ricerca Cerealicoltura e Colture Industriali (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy

    Donatella Bianca Maria Ficco, Valentina Giovanniello & Pasquale De Vita

  2. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria - Centro di Ricerca Cerealicoltura e Colture Industriali (CREA-CI), Corso Savoia 190, 95024, Acireale, CT, Italy

    Serena Muccilli & Alfio Spina

  3. Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli 25, 71122, Foggia, Italy

    Lucia Padalino, Lucia Lecce & Matteo Alessandro Del Nobile

  4. Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze Ed. 4, 90128, Palermo, Italy

    Virgilio Giannone

Authors
  1. Donatella Bianca Maria Ficco
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  2. Serena Muccilli
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  3. Lucia Padalino
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  4. Virgilio Giannone
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  5. Lucia Lecce
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  6. Valentina Giovanniello
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  7. Matteo Alessandro Del Nobile
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  8. Pasquale De Vita
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  9. Alfio Spina
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Correspondence to Alfio Spina.

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Ficco, D.B.M., Muccilli, S., Padalino, L. et al. Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses. J Food Sci Technol 55, 4458–4467 (2018). https://doi.org/10.1007/s13197-018-3374-9

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  • DOI: https://doi.org/10.1007/s13197-018-3374-9

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