TECNICA MOLITORIA Vol. 70 - APRIL 2019
CONTENT
46 - Fortified durum wheat breads with addition of minor cereals and yellow pea
D.B.M. Ficco - S. Muccilli - L. Padalino - V. Giannone - L. Lecce - V. Giovanniello - M.A. Del Nobile - P. De Vita - A. Spina
The aim of this study was to develop fortified durum wheat breads by partially replacing and integrating the semolina (GD) with white sorghum (SB), or yellow pea (PP) or using a natural mixture of rye and durum wheat (GS). The main chemical-physical and rheological parameters were determined about the various flours and about the mixes, while about the loaves obtained the total fibers, the glycaemic index and the main qualitative and sensorial traits, were examined. The PP flour showed twice the protein levels and a yellow index similar to 100% GD, while that of GS showed more than three times the dietary fibre. At the rheological tests, the different mix formulations showed less strength, stability and P/L ratio. However, the addition of SB and PP, had a negative impact about loaf volume, crumb, crust and sensory acceptance. Breads fortified with PP were more appreciated lower glicaemic index, better total fibre content, crumb (in terms of lower glicaemic index, better total fibre content, crumb colour and overall acceptability scores.
DEPARTMENTS
64 - CONVENTION
66 - CEREALS
78 - FEEDS
82 - BREAD-MAKING
86 - MACHINERY
100 - ANALYSIS
104 - NEWS
120 - DIARY
124 - BOOKS
127 - COMPANIES ADDRESS
128 - ADVERTISER INDEX
